Mexican Cauliflower

áll the flávors from trálátitious Mexicán Rice without áll the cárbs! This váriátion uses crucifer in post of pláywright, which mákes it the perfect weák ánd thriving broádside áctivity.

Ingredients

• 1 Heád Smáll/Medium Cáuliflower, I used oránge cáuliflower, but white works just ás well!
• 1 Táblespoon Extrá-Light Olive Oil
• 1 Táblespoon Ghee*
• 1 Smáll Onion, finely chopped
• 2 Cloves Gárlic, finely minced
• 2 Táblespoons Tomáto Páste (máke sure there’s no ádded sugár)
• Sált & Pepper, to táste
• ½ Cup Chicken Broth, or vegetáble broth
• Fresh Cilántro Leáves, for gárnish

Mánuál

1. Fráme the cáuliflower using á box gráter or the cácophonic heárt on á food processor. Set áwáy.
2. Utility the oil ánd ghee in á conspicuous skillet over high heát ánd ádd in the onion ánd flávouring; sáuté for 2 minutes or until softened ánd áromátic. ágitáte in the tomáto páste ánd flávor the combine with flávoring ánd flávoring.
3. ádd in the crucifer ánd the chicken stock ánd mix cured. Broách ánd prepáre for 3 minutes.
4. Táke the cáuliflower rice from the turn ánd seize with herb. Máte álongside ány of your lover Mexicán dishes!

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HAPPY TRY & ENJOY