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)

How To:

  1. 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.
  2. 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.
  3. Remove bay leaf, add salt and pepper to taste. Top with parsley and Parmesan cheese, if desired. Enjoy!