Tumeric and ginger, known for their anti-inflammatory properties, give this dish an added boost of health. the flavor of this riced cauliflower is so delicious, that I dare you to have any leftovers!
2 cups of riced cauliflower ( 1 16 oz bag or
or 2 heads of cauliflower riced in a food processor fitted with a metal blade)
1 red onion chopped
non aerosol olive oil spray
or 1-2 tablespoons olive oil
1/2 teaspoon tumeric
1/4 teaspoon ginger
1/2 teaspoon garlic powder
kosher salt and pepper to taste
Coat a frying pan (I like to use a cast iron skillet), with cooking spray or simply add 1-2 tablespoons of the
Sauté the onions on medium low heat until soft and translucent. (about 15 minutes).
Add the cauliflower and spices and continue to sauté until tender and well coated.