Cauliflower Rice and Vegetables
This is a perfect side with any dish or add as many vegetables you want to make it a meal. You can either add your favorite flavor profile; Italian, Asian, Indian, Mexican, etc...
I love to make a big batch and scoop out servings during the week. Just warm and enjoy (or eat cold)
In our modern age you can now find riced cauliflower in the freezer section and ready to go. Or you can pick up a head of cauliflower and rice yourself.
Ingredients
- 2 tablespoons olive oil
- 1 or 2 carrots, diced
- 1 cup broccoli, chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 head cauliflower (riced) or 1 16 oz bag frozen riced cauliflower (thawed)
- 1 cup frozen petite peas
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2-3 teaspoons of your favorite seasonings
Directions
Heat a large pot over medium heat. Add in oil.
Toss in carrots and broccoli and let cook for 2 minutes. Add in garlic, shallot and peppers. Cook for another 2 minutes.
Add riced cauliflower and let cook for 1-2 minutes stirring around. Add in peas and let warm through. Season with salt, pepper and your favorite flavors.
Scoop a heaping full to serve and drizzle a little EVOO.