Golden Cauliflower Rice with Garden Vegetables

The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 90 Calories

Ingredients

• ½ cup chopped onion
• salt and ground black pepper to taste
• 1 teaspoon ground turmeric
• ½ cup julienned carrots
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh garlic
• ½ cup diced fresh mushrooms
• ¼ cup thinly sliced red bell pepper
• ¼ teaspoon sweet paprika
• 1 pinch chopped fresh parsley, or to taste (Optional)
• ½ cup French-cut green beans
• 1 pound frozen riced cauliflower
• ⅛ teaspoon curry powder, or to taste
• 2 tablespoons blanched slivered almonds (Optional)

Recipe Instructions

Step 1

Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.

Step 2

Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.

Step 3

Serve warm garnished with almonds and parsley.