Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Ingredients
Directions
Melt butter in a skillet over medium heat. When butter sizzles, add diced shallots and cook about 2 minutes. Add chopped mushrooms and cook, stirring occasionally, about 3 minutes.
Add carrots, and sprinkle on turmeric, curry powder, and paprika. Stir in minced garlic and cook until fragrant, about 30 seconds.
Add white wine and chicken flavor bouillon base. Stir until chicken base is dissolved into the liquid. Cook, stirring occasionally, about 3 minutes. See Cook's Note.
Add frozen riced cauliflower, and use a fork to break up any clumps. Cook, stirring occasionally, until all the liquid is evaporated and cauliflower is tender, 5 to 8 minutes.
Season with salt and pepper, to taste. Stir in fresh minced parsley and place in a serving dish. Garnish with additional parsley, if desired.
Cook’s Note
Frozen cauliflower releases a lot of water as it cooks. Add the chicken base only, with no extra water.
Nutrition Facts (per serving)
| 93 | Calories |
| 4g | Fat |
| 9g | Carbs |
| 3g | Protein |
