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PREP TIME:
5 Minutes

COOK TIME:
15 Minutes

TOTAL TIME:
20 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 5-6 servings

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Ingredients:

  • 1 Medium to Large Head of Cauliflower (or 16 oz. Package of Pre-Riced)
  • 2 TBSP Extra Virgin Olive Oil
  • 1/3 Cup Minced Red Onion
  • 3-4 Garlic Cloves, Minced
  • 1 Teaspoon Himalayan Sea Salt
  • ½ Teaspoon Garlic Powder
  • ¾ Teaspoon Dried Thyme
  • ¼ Cup Vegetable Broth
  • Cracked Black Pepper to Taste
  • Optional: Other seasonings – Rosemary / Lemon Zest / Chili Powder

Instructions:

  1. In a large sauté pan, warm up olive oil.
  2. Add onion to pan and let cook down about 5 minutes – until onion becomes translucent.
  3. Slowly add in the garlic and allow to cook about 30 – 60 seconds until becomes fragrant.
  4. Pour in riced cauliflower to pan.
  5. Season with sea salt, garlic powder, thyme, and pepper to taste.
  6. Stir and allow to cook about 5 minutes.
  7. Add in the broth when rice seems to get dry. Allow to cook another 5-7 minutes.
  8. Serving Ideas: Add as a base to any bowl concept dish, over salad, accent to a meal.

*Try and use all organic ingredients if possible.