Ingredients:
- 1 head of cauliflower
- 1 zucchini鈥揹iced
- 1 red pepper-diced
- 1 carrot -diced
- 1 cup chopped mushrooms
- 1 medium shallot or onion
- 4 cloves of garlic
- 1/4 cup vegetable broth
optional seasonings:
- cumin
- curry
- sea salt
- black pepper
Directions:
- Trim cauliflower and place florets in the food processor. Pulse until the cauliflower has a rice-like consistency. You can also buy cauliflower already grated for rice.
- Gently heat 2 tablespoon of coconut or olive oil in a skillet before adding the grated cauliflower. If you use olive oil make sure to only use low to medium heat.
- For additional taste, you can add your seasoning of choice. I use cumin, curry, salt, and pepper.
- Add 录 cup vegetable broth. Stir the contents frequently. Cook until all cauliflower has been warmed
- In a second skillet saut茅e garlic and shallots (onions) for a few minutes in coconut or olive oil (approximately 2 tablespoons). If you use olive oil make sure to only use low to medium heat.
- Add all vegetables and cook thoroughly.
- Mix rice and vegetables together and warm in skillet.
Cauliflower rice can be refrigerator for several days and still be a delicious treat!.
