I am in love with cauliflower! It can take on any flavor you want it to. It’s easy to cook. It’s simple. It’s beautiful. It’s healthy. Looking for a nice dose of Vitamin C? Look no further… This recipe is a fun mix of things and I am a fan of mixing together leftovers when needed to create a new meal. The meal that keeps on feeding… I digress…
- 3 cups cauliflower rice
- 1 cup cooked green beans (I diced them up a little) Fresh or frozen are best
- 1/2 cup sliced mushrooms
- 1/4 cup diced yellow onion
- 2 cloves minced garlic
- 2tbs coconut oil
- 1tbs ghee
- 2-3 tbs coconut aminos
- Cooked peeled shrimp about 1 cup if you’re making this as a side dish
- Squeeze of fresh lemon
- In a large saute pan, melt the coconut oil on med low heat
- Add the onion and cook for about 2 minutes
- Add the mushrooms and stir in a pinch of salt and pepper. Cook for 1-2 minutes.
- Add garlic, ghee, and cauliflower. Stir, turn heat up to medium and cover for 4-5 minutes until cauliflower is tender, but not mushy.
- Add the shrimp, a squeeze of about 1/3 a lemon, coconut aminos, and beans.
I plated this with some tomatoes with salt and pepper for lunch. This also makes a fun side dish paired with steak or chicken! Looking for some crunch? Add some bacon or sesame seeds.
On a side note, for those who don’t know what coconut aminos are, I can give you my interpretation of it. Coconut aminos can be used in place of soy. It’s much healthier, as it contains amino acid, and it has a slight sweetness in it’s taste. I have come to love this for a topping or a soy substitute in sauces.