Mediterranean Cauliflower Rice Skillet

Ingredients

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Sun-dried tomatoes

  Packed in oil, drained

  3 tbsp or 21g

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, without salt

  1 cup, sliced or 180g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Spinach

  Cooked, boiled, drained, without salt

  2 cup or 360g

• Garlic

  Raw

  1 cloves, minced or 3g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  3 tomato or 186g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Swanson Broth, Certified Organic Vegetable Broth

  ½ cup or 118g

Directions

1. In a medium or large skillet, heat olive oil over medium heat.
2. Add onion and sliced mushrooms. Sauce about 5-6 minutes, or until onion is translucent and mushrooms are starting to brown. (Most of the liquid should be evaporated).
3. Add garlic and cook 1 minutes more.
4. Add cauliflower rice, zucchini, and diced tomato. Add 1/3 cup broth.
5. Cook over medium heat to evaporate the broth and cook the veggies. This should take about 5-6 minutes. If needed, add a little more broth to the pan to keep cooking. (You should only have about 1-2 Tbsp liquid in the bottom of the pan at this point).
6. Add spinach and sun-dried tomatoes and cook about 3-4 minutes to wilt the spinach.
7. Add salt and pepper, to taste.
8. Serve warm with your favorite proteins or healthy fats!
9. Make your own cauliflower rice: If you can’t find it pre-ground, or prefer to save a few cents by making it yourself, it’s easy! You’ll simply wash it, cut it into some large florets, then pulse it in a food processor or grate it on a grater (this style is my favorite) until you have small rice-sized pieces.
10. If you’re using frozen cauliflower rice… Try to thaw it first if you have time. This will help you get rid of excess liquid. ONLY add the rice (not any of the thawed liquid) to the pan. If you don’t have time to thaw it beforehand, only add 1-2 Tbsp of broth to the pan at first, to allow the excess liquid from the cauliflower rice to take its place.
11. Watch the liquid. The big trick here is that the liquid will help cook the veggies, but you don’t want a bunch of extra liquid at the bottom. Start with less than you think you’ll need, and you can always add more if your cauliflower rice needs more time to cook.
12. recipe from: https://www.onelovelylife.com/mediterranean-cauliflower-rice-skillet