| 9 | 25 | 148 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 medium head | Cauliflower |
| 3 small | Carrots |
| 2 tbsp | Ghee (or butter) |
| 1 tsp | Salt |
| 3 clove(s) | Garlic (crushed ) |
| 1 tbsp | Chili powder |
| 1 tbsp | Cumin |
| 1/4 cup | Chicken broth (stock) (or vegetable broth ) |
| 3/4 cup | Tomato sauce, canned (or pureed tomatoes ) |
Remove stem from cauliflower and chop into chunks (small enough to fit in food processor).
Place in food processor and pulse until cauliflower resembles rice. Set aside in large bowl.
Place carrots in food processor and pulse until it’s diced. Add to cauliflower.
Add butter and garlic to large pan over medium heat. Let sit for one minute.
Add cauliflower mixture and all spices (cumin, salt, chili powder), stirring for about 8 minutes.
Add tomatoes and broth and cook for another few minutes. Serve warm.
| Vegetables | 3.6 |
