Loaded Cauliflower Rice

Name: Loaded Cauliflower Rice
Cuisine: American
Ingredients: 2 tbsp. Extra virgin olive oil; 1 head cauliflower; 1/8 tsp onion salt; 1/8 tsp pepper; 1 stick celery, chopped; 1/2 onion, chopped; 2 garlic cloves, minced; 3 cups mushrooms, diced; 1/3 cup chicken broth; 2 tsp. soy sauce (or to taste); 2 tbsp FRONT STREET HEAT; 3 cups spinach

topshelfcollection @cook_11989081

Sarnia, Ontario

Loaded Cauliflower Rice

topshelfcollection @cook_11989081

Saved

Ingredients

2 tbsp.Extra virgin olive oil
1 headcauliflower
1/8 tsponion salt
1/8 tsppepper
1 stickcelery, chopped
1/2onion, chopped
2garlic cloves, minced
3 cupsmushrooms, diced
1/3 cupchicken broth
2 tsp.soy sauce (or to taste)
2 tbspFRONT STREET HEAT
3 cupsspinach

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Steps

1

For the cauliflower rice: chop cauliflower rice into 1 inch florets, removing as much stem as possible. With a food processor, working in batches, chop cauliflower until it is cut into rice sized pieces.
2

In a skillet, over medium heat, heat olive oil. Add cauliflower, onion salt and pepper. Stir ingredients together and continue stirring occasionally for approximately five minutes. Remove from heat and set aside.
3

In another large skillet, add remaining olive oil and heat over medium heat.
4

Add onions and celery, cook until onions are translucent, approximately 5 minutes.
5

Add garlic and cook another 30 seconds.
6

Add mushrooms and cook for 3 minutes.
7

Add cauliflower rice, broth, soy sauce and FRONT STREET HEAT. Cook until soft but not mushy.
8

Add spinach, cook until wilted, approximately 2 minutes.
9

Season with salt and pepper, and serve.