Golden Cauliflower Rice with Garden Vegetables

Prep Time:
15 mins

Cook Time:
10 mins

Total Time:
25 mins

Servings:
6

Yield:
6 servings

Ingredients

Directions

Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.

Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.

Serve warm garnished with almonds and parsley.

Cook's Notes:

You can use frozen French-cut green beans instead of fresh.

I purposely used a scant amount of curry powder, due to family tastes. Leave it out completely, or add more if you love the flavor.

The veggies will release some liquid as they cook, but if the skillet looks dry, add about 1 tablespoon water. Be sure to continue cooking until all the liquid has evaporated.

Nutrition Facts (per serving)