Categories to Explore

Cauliflower Veggie Rice with Avocado Kale Pesto

Share on facebook
Share on pinterest
Share on twitter
Share on linkedin
Share on email

2 cups carrots, chopped
1 yellow onion, chopped
Oil for cooking (I use 2 Tbsp Chosen Foods avocado oil)
1 pound Cauliflower, riced*
1/2 tsp thyme
1/4 tsp cumin
Garlic powder and sea salt to taste
Avocado Kale Pesto

Add carrots, onion, and oil to warm large sauté pan. Cook over medium heat for 15-20 minutes with lid on, stirring occasionally. Add riced cauliflower and spices, then stir. Cook for an additional 10-15 minutes with lid on. Divide onto plates and top with avocado kale pesto. Enjoy!

*Here’s a tutorial on how to “rice” cauliflower. I use my Cuisinart Food Processor.

More to explore...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

tame sugar demons!

By entering your email below, you agree to receive emails about new resources and events from Milk & Honey Nutrition.

This site uses cookies to help improve your user experience. You acknowledge your acceptance by clicking Accept. Read our Privacy Policy here.