| 9 | 15 | 137 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 1 cup | Cauliflower |
| 1/2 tbsp | Olive Oil, Extra Virgin |
| 1/4 cup | White onion (diced) |
| 1/2 medium mushroom(s) | Portobello mushroom (sliced long and thin) |
| 1 medium | Carrots (diced) |
| 2 tbsp | Parsley, fresh (chopped) |
| 1 tbsp | Basil, fresh (chopped) |
| 1 pinch | Coarse salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Blend/pulse Cauliflower in a blender until consistency of rice (will not take long)
2. Add oil to pan and sauté onions until translucent and aromatic
3. Add carrots and sauté another minute before adding mushroom cook for another minute until mushrooms and carrots soften
4. Add herbs and cauliflower to heat mix all ingredients together in pan for a few more minutes until cauliflower is warm.
5. Remove from heat, serve warm or put into jars and set aside for lunches.
| Vegetables | 3.7 |
