Ingredients
1 bag of cauliflower crumbles (16 oz)
1/2 stick Butter or 2 tablespoons olive oil
3 – 4 cloves of garlic, minced
4 leaves of fresh basil chopped
Salt and pepper
Optional: Shred half a carrot, peas, red pepper or mushrooms into the rice.
Directions
If you can’t find a bag of cauliflower crumbles, you can buy one head of cauliflower and use a cheese grater and grate it (or use a food processer). You want it chunky like rice, not pureed. I believe you can purchase bags of cauliflower crumbles at any grocery store.
Saute the butter (or oil) in a skillet over medium to medium high heat and add the garlic cloves and cauliflower ‘rice’ and saute for about 10 to 15 minutes. Add the fresh basil last so it doesn’t overcook. Season with salt/pepper.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
