califlower rice and veg

Ingredients

• Cauliflower

  Frozen, unprepared

  3 cup, pieces or 396g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Less Sodium Teriyaki Marinade & Sauce

  Kikkoman

  1 tablespoon or 100g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Soy Sauce, Less Sodium

  Publix

  1 tbsp or 100g

• Mushrooms

  Portabella, raw

  3 mushroom, whole or 252g

• Garlic powder

  Spices

  1 tbsp or 10g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 clove or 3g

• Chinese Five Spice Blend Grinder

  President's Choice

  ³⁄₁₆ tsp or 1g

Directions

1. Preheat stove. Sautéed all vegetables (except cauliflower) in garlic powder and 2 tablespoons of coconut oil (You will do that later). Remove sautéed vegetables. Add 1/4 water and 2 tablespoons coconut oil, melt, add remaining Ingredients and Cali flower, sautéed till almost tender.
2. Add vegetables to rice.
3. Stir for additional 2 minutes, serve.