Cauliflower Rice Vegetable Sauté

So I’m doing a cleanse (More on that later) But it consists of A LOT of veggies and A LOOOT of will power – lol! I found the original recipe here and honestly I was a little skeptical of the taste and substituting cauliflower for rice but surprisingly I think I’d prefer it over rice, the consistency is very much like rice and it has more flavor in my opinion, plus the herbs and spices you use, make this whole dish very flavorful!

Ingredients (2 Servings)

• 1 1⁄2 cups cauliflower florets • 2 Tbsp. olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, cut into thin strips
• 1⁄4 tsp. salt
• 1⁄4 cup water
• 1 yellow, 1 orange and 1 red peppers cut into thin strips • 2 cups broccoli florets
• 2 Tbsp. lemon juice
• Freshly ground black pepper, to taste • Chopped green onions

Prep

1. In a food processor or blender, pulse the cauliflower florets until they resemble grains of rice.

2. In a large skillet, warm 1 Tablespoon of oil over medium heat. Add the 1⁄2 of the onion to the olive oil and sauté for about 3 minutes or until the onion becomes transparent. Add 1 clove of minced garlic and sauté for an additional 30 seconds.

3. Add the finely chopped cauliflower to the skillet and season with a pinch of salt and add the 1⁄4 cup of water. Cover and allow the cauliflower to steam for 5-6 minutes. Transfer to a separate bowl and set aside.

4. In the same skillet, warm the second Tablespoon of olive oil over medium-high heat. Add the remaining onion and sauté for 3 minutes and then add the remaining garlic  sauté for an additional 30-60 seconds.

5. Finally add the peppers, broccoli, and sauté for an additional 5-6 minutes. When the vegetables are tender, season with lemon juice, salt, and pepper to taste.

6. Serve the vegetables over the cauliflower and garnish with chopped green onions.