- 340g of Organic Riced Cauliflower
- 1 zucchini
- 1/2 onion
- 1/2 eggplant
- 1 carrot
- 50g of broccoli
- Ground black pepper
- Olive oil
- 1/3 chili pepper if desire
Pour the frozen Organic Riced cauliflower into a non-stick pan over medium heat and saute until heated through and water has cooked off, you can also cook it by placing the internal bag of 12 oz. on the microwave for 5 minutes, avoid overcooking.
Cut the vegetables in cubes, heat olive oil in a wok or skillet over low-medium heat. When hot add first the onion and carrot, then add the zucchini, eggplant, and broccoli to avoid overcooking. stir occasionally until they are tender and slightly darker in color. Season to taste with garlic, pepper, lemon juice or add 1/3 chili pepper for a more spicy plate.
Mix the sauteed veggies with the Organic Riced Cauliflower