2 servings

1 tbsp olive oil

1 finely chopped garlic clove

½ chopped onion

1 finely chopped celery stick 

2 cups raw cauliflower rice (recipe in Recipe Book)

200 gr sliced mushrooms

½ tsp sea salt

pepper to taste

¼ cup fat-free, salt-free chicken broth or water

1/3 cup nutritional yeast

½ tbsp finely chopped fresh cilantro 

In a pan heat the oil, add the onion and garlic and cook for about 3 minutes, add the celery and cook for 1 more minute. Add the mushrooms and sauté for 3 to 4 minutes. Now add the cauliflower rice, the chicken broth, and salt and pepper.

Cook over low heat, covered, for about 4 to 5 minutes or until the cauliflower is al dente. Add the yeast and stir to combine.

Serve immediately and sprinkle cilantro on top.

Per serving

Cal: 140.4 P: 6.6 F: 8.0 Cb: 10.5