Cauliflower Rice

By: Carla Meine CFNC

| November 18, 2020


3 TBSP sesame oil (can use ghee or avocado oil)

1 medium onion, diced

2 cloves of garlic, minced

8-12 favorite mushrooms, sliced

4 oz can water chestnuts, chopped

8 celery stalks, chopped

4 cups cauliflower rice (if you get frozen then thaw rice before using)

¼ cup coconut aminos


Heat sesame oil in a large skillet over medium-high heat.

Add the onion and celery, and cook for 5 minutes until translucent. Add garlic and mushrooms and cook an additional 3-4 minutes, until garlic is fragrant.

Add water chestnuts and cook for another 3 minutes.

Add cauliflower rice and cook for 4-5 minutes stirring frequently to insure it doesn’t burn.

Add coconut aminos. Continue to cook until cauliflower is cooked but not mushy.

Serve immediately.