Garlicky Carrots and Cauliflower Rice
Ingredients
- 3 cloves garlic, finely chopped
- 1 (10-oz.) bag cauliflower rice
- 1 cup shredded carrots (approx. 3 medium)
- 1/4 tsp. onion powder
- 1 tsp. chopped fresh parsley
- sea salt (or himalayan salt) and ground black pepper (to taste; optional)
Preparation
Heat large nonstick skillet lightly coated with spray over high heat
Add garlic, cauliflower, carrots, and onion powder; cook, stirring frequently, for 3 to 5 minutes, or until vegetables are tender
Add parsley, and season with salt and pepper (if desired); cook, stirring frequently, for 1 minute
Serve immediately, or store refrigerated in an airtight container for up to four days