This recipe is outstanding - packed with flavor, insane texture and amazing for your gut.
14oz of riced cauliflower
1 cup olive oil
1bunch of scallions sliced thin
2-3 garlic cloves chopped
1 small can diced tomatoes drained of juice
5-6 shakes of your favorite Mexican spice (I like Fromtier Co-op)
pinch of Himalayan sea salt
Avocado and cilantro for garnish
In a wok or saute’ Pan, heat olive oil on high for 2 minutes. Add garlic and scallions and cook another 2 minutes. Add tomatoes, spices and salt and cook another 2 minutes. Add cauliflower and maybe a splash of olive oil just to coat cauliflower. Cook for 4 minutes.
remove from heat. Divide into 2 bowl. Add half a sliced avocado and chopped cilantro on top.