Categories: Veggie Side Dish; Paleo; Gluten-Free

Ingredients

• 2 tbsp. olive oil
• 4 cloves garlic, minced
• 1 cup white onion, diced
• 2 celery stalks, chopped
• 1 cup green pepper, diced
• 1 cup red pepper, diced
• 1 bunch scallions, chopped
• 3 cups cauliflower, riced with your food processor or box grated
• 1 tsp. fresh thyme
• 1 bay leaf
• 1/2 tsp. celtic sea salt
• 1/2 tsp. pepper
• 1/4 tsp. chili powder
• 1/2 tsp. cumin
• 2 cups chicken stock or vegetable stock

Directions

1. Heat olive oil over medium heat in a large skillet.

2. Add garlic, onion, celery, peppers, and scallions; saute until soft.

3. Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin.

4. Add in the chicken stock (or vegetable stock)

5. Allow to simmer over medium-low heat, stirring frequently, for 30 minutes or so or until liquid is cooked down.

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