Do you ever have those days where you stare into the fridge, hoping it will tell you what to make for dinner? Well, that is kinda how this recipe became reality. We’ve been trying to expand our food horizons and while cauliflower used to hate me, we’ve now come to a mutual understanding. By the time this dish was hitting our taste buds, we were both pleasantly surprised by the delicious and light flavor! I’m excited to keep experimenting with different cauliflower rice flavors! It’s so nice having a new versatile veggie to work with.

What you’ll need:
1-2 tbsp coconut oil
4 large green onions, diced OR 1/2 a brown onion, diced
3 cloves garlic

1 head of cauliflower, reduced to rice size bits in a food processor
3 small carrots, diced
1/8-1/4 head purple cabbage, diced
4 kale leaves (no stems), diced (you can also add or use fresh spinach, chopped)
1 large bok choy leaf, diced (optional, just add the flavors you like! load it with veggies and color, get creative!)
1/4 c. water

2 tsp Parsley
1/2 tsp Oregano
1/2 tsp Basil
1/4 tsp Rosemary
1/4 tsp Sage
1/8 tsp Thyme
Pink Himalayan Salt – a few dashes

Heat a very large skillet with the coconut oil on medium to low heat for about 1-2 minutes. Add the onions and stir, cooking for about 3-5 minutes or until they start to become translucent. Add the garlic and stir. Now you can add all the veggies that have already been chopped and are ready to go. Mix well to combine. Add half the water, and cover with a lid (if you can) and steam for about 5 minutes. Make sure you don’t brown or burn the veggies, you just want them cooked with a little crunch. While the veggies are cooking, you can prepare your spices in a small dish.

Remove the lid and stir again. Sprinkle all the spices on top, add the remaining water and stir well to combine. If necessary, you can add a little more water for steaming, but don’t add too much to make it soggy. Replace with lid and cook for another 5-7 minutes until veggies are desired tenderness.

This was a great side dish, or in our case, we used it as a light dinner which was later supplemented with some heavier foods. (Sometimes this is necessary with evening workouts or sports!) The most important part of this recipe is to just enjoy and add the flavors you like best – have fun with different veggies and spices!

The below slide show is the second batch of this same recipe that I made. Follow the instructions above regarding the onion; both times I forgot to add the onion first! Also, I think I used way more cabbage on the second batch and I food processed it versus chopping it up, which made the cauliflower purple; not as pretty as the first batch!

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