The texture of cauliflower makes it the perfect low-carb substitute for rice in this deliciously rich and flavorful dish that I was inspired to make by Fuel my Smile, Dr. Michelle Hanover
This is my slightly adapted version using ingredients that I had in my house and it came out so good!
It’s super creamy and packed with my favorite springtime vegetables – asparagus, mushrooms and peas. Serve as a side with baked chicken breasts or with a salad for a meatless Monday meal. Give this easy, quick, all in one pan recipe that your whole family will love a try!
5-6 tablespoons ghee
2 garlic cloves, minced
1/2 yellow onion, diced
2 cups shitake mushrooms, chopped
8-10 asparagus spears cut into ½ - 1 inch pieces
½ cup frozen peas
16 ounces grated cauliflower
2 tbsp. fresh thyme
¾ cup vegetable broth
½ cup goat milk (feel free to use any type of milk you like)
2 tbsp. ground flaxseeds/flaxmeal
½ cup nutritional yeast
freshly ground pepper
In a large skillet over medium heat melt half the ghee.
Saute the asparagus and mushrooms for about 5 minutes. Add the rest of the ghee, onions, garlic and thyme and cook for another few minutes.
Add the cauliflower, peas and vegetable broth, stirring and cook until broth is has evaporated.
Add the milk, ground flax or flaxmeal and nutritional yeast.
Heat and stir until creamy.
Serve immediately and enjoy!