Cauliflower Rice and Veggie Blend Sauté

(I apologize as my edit for pics is not working!)

This is an easy and very versatile recipe.  Look through your fridge and see what extra veggies you can add in! Get creative-add in some shredded Brussel sprouts, seeds and nuts, grass fed cheese or quinoa!

This makes a great side dish. (I often eat this as a mid-day snack). Add some protein to it and you have got an easy lunch for the next day.

Ingredients

Serves 4-6 (depending on if you use this as a meal or side dish)

  • 1- 14-ounce bag cauliflower rice (I have also used cauliflower, broccoli and carrot rice blend). OR buy heads of cauliflower and broccoli and grate in food processor
  • 2 cloves garlic minced
  • 2 organic yellow onions chopped
  • 1 shallot diced
  • 1 pepper chopped
  • 4-8 ounces shitake mushrooms chopped
  • 2 T. avocado oil
  • 2 large handfuls of dark leafy greens of your choice (I use Spring Mix Blend of greens)
  • 2 T. nutritional yeast (optional)
  • s/p to taste

Directions

  1. Heat 1 T. avocado oil in skillet. Add in onion and sauté a few minutes.  Add in the garlic, shallot, mushrooms and pepper.  Continue to cook another minute or two. Add in the cauliflower rice and cook for 2-3 more minutes.  Add in more avocado oil if needed.
  2. Add in the dark leafy greens and let them wilt (about another minute).
  3. Sprinkle on the nutritional yeast and s/p. Stir to blend and serve as side dish (add in protein to make this a” veggie protein bowl” meal)

Note:

I add in nutritional yeast because it gives the recipe a B vitamin and protein boost and adds a cheesy flavor/taste to the recipe.

I try to add shitake mushrooms to recipes as often as I can. Forego the white button mushrooms and look for a nutritious powerhouse such as shitake.  They are rich in antioxidants, have anti-inflammatory properties, can help prevent cancer, and can aid in weight loss. They are rich in B vitamins, fiber and minerals.

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