Here is another variation on Sarah Ballantyne’s cauliflower rice. My local supermarket deli sells the ends of their cheeses and meats for $3.99/lb, so I asked for the end of the prosciutto di parma. I figured this would be useful for frying up with vegetables even if it couldn’t be sliced thin. They seem to go through the prosciutto pretty quickly, so the end seemed fresh enough.
1 small cauliflower head
4 slender scallions
1/4 to 1/3 lb prosciutto
I diced the prosciutto into 1/2″ cubes and sautéed them for several minutes until they rendered some of their fat and browned a bit. Meantime I ran the cauliflower florettes through the food processor to make “rice”, and chopped the scallions. The green parts of scallions are supposed to be ok for low FODMAP diets, unlike the white parts. When the prosciutto bits were nicely browned, I added the scallions and sautéed for 30 seconds before adding the cauliflower. I fried the mixture for 7 minutes, stirring until it was uniformly mixed. So simple and so good!