Add coconut oil to a medium saucepan and place on stove over medium high heat. Add riced cauliflower.
Cook, stirring occasionally, until riced cauliflower is translucent.
If you haven’t already, while caulirice is cooking, prep the pesto. If you are using store bought pesto (Trader Joes has a Whole30 compliant one), you can skip this step.
Remove pan of cooked cauliflower from heat and stir in 1/3-1/2 cup (depends on how you like it!) of the prepped pesto. Sprinkle with garlic salt, and chopped cashews (if desired - optional but delicious and I love the crunch it adds!). Delicious paired with grilled steak or my garlic chicken!
Click here for my Whole30, dairy-free pesto recipe