Cauliflower Rice

Ingredients:

• 1 head of cauliflower
• 1 zucchini–diced
• 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 ¼ cup vegetable broth. Stir the contents frequently. Cook until all cauliflower has been warmed
• In a second skillet sautée 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!.