This grain-free alternative to white rice is perfect in a stir-fry or burrito. To make, heat 4 tablespoons of olive oil over medium heat while dicing an onion; then, toss onion into to pan and sauté for 10 minutes, until soft. Add 1 cup of finely diced celery and sauté for 5 more minutes, then place 1 head of cauliflower, trimmed and coarsely chopped, into a food processor. Pulse until it’s the consistency of rice. Toss the cauliflower into the skillet, cover, and cook for five to 10 minutes. Flavor with salt.