Wash the cauliflower, then cut into large florets (not larger than the width of the food processor chute)
Place the course shredder blade into your food processor and feed the florets through the chute.
Divide the riced cauliflower between two baking sheets.
Drizzle 2 Tbsp of melted ghee over each pan, then use clean hands to "massage" until rice is fully coated with ghee.
Sprinkle generously with sea salt and roast for about 25 minutes, or until browned to your liking.
Makes 4-6 cups.
1. I used lighter baking pans but you'll want to shorten the cooking time and may need to stir halfway if you're using darker roasting pans. 2. Time saving tip: shred two heads of cauliflower and freeze half for later use!