1 pack of Cece’s® Veggie Co. Riced Organic Cauliflower
1 Tbsp olive oil
1 large onion, diced
2 large garlic cloves, minced
3 cups button or baby bella mushrooms, thinly sliced
1/2 cup veggie broth (chicken broth works too, if preferred)
1 bay leaf
fresh parsley, chopped
Parmesan cheese (optional)
- Heat large skillet to medium heat and add olive oil and onions. When onions are translucent, add in garlic and mushrooms and sauté until browned on both sides.
- Turn heat down to low and add Cece’s organic riced cauliflower and broth. Add bay leaf and let simmer while cauliflower absorbs the broth, about 10 minutes.
- Remove bay leaf, add salt and pepper to taste. Top with parsley and Parmesan cheese, if desired. Enjoy!