| 12 | 15 | 145 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 1 medium head | Cauliflower (roughly chopped) |
| 1 small | Yellow onion (finely chopped) |
| 2 tbsp | Coconut oil |
| 4 clove(s) | Garlic (minced) |
| 1 medium | Carrots (finely chopped) |
| 1 medium | Zucchini (finely chopped) |
| 1 cup | White mushrooms (finely chopped) |
| 1 pinch | Sea salt |
| 1/2 tsp | Ginger, ground |
| 1/2 tsp | Turmeric, ground |
| 1 tbsp | Coconut aminos, Coconut Secret |
| 1 tbsp | Chives (chopped) |
1. Process the cauliflower in a food processor for 10 seconds, or until it is just barely forms “rice” size granules and set aside.
2. Heat the solid cooking fat in the bottom of a skillet or wok on medium-high heat. When it is ready, add the onion and cook for a few minutes, until translucent.
3. Add the garlic, carrot, and zucchini and cook, stirring for 5 more minutes.
4. Add cauliflower “rice”, mushrooms, salt, ginger, turmeric and coconut aminos and cook for another 5 minutes, stirring.
5. Serve garnished with chives and enjoy!
Cauliflower
is high in fiber and B vitamins and is a cruciferous vegetable!
| Vegetables | 4.3 |
