Indulge in all the classic Thanksgiving flavors while still eating your veggies. This knock-out recipe is from Sonnet Lauberth, author of In Sonnet's Kitchen.
The cauliflower rice is a cinch to make. You’ll need either a food processor or a cheese grater to get started. Be sure to use fresh cauliflower, and look for cauliflower that is bright white, without any wet or brown spots. One medium head of cauliflower will generally yield 6 cups of cauliflower rice.
For a richer flavor, try caramelizing the onions.