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Sauteed Vegetable & Riced Cauliflower Mid-Week Dinner

For those of you who are looking for a good mid-week plant based meal with low carbs and high in nutrients, this is a recipe for you!  Let me know what you think.  It’s very adaptable and can take on many different flavors.

1 package of riced cauliflower from Trader Joe’s

1 onion – chopped coarsely

1 package of Crimini mushrooms chopped coarsely

1 Red bell pepper chopped coarsely

4-5 cloves of garlic chopped

1 bunch of fresh Cilantro chopped

1 bunch of fresh Spinach chopped

1 can of reduced sodium Garbanzo beans, rinsed

1 -2 cups of Baby spring mix

1 tablespoon of Olive oil

1 -2 tablespoons of low sodium Soy sauce

 

 

Preheat 10 inch skillet and add olive oil to coat pan.  On medium high heat, add chopped onion, pepper, and mushroom to skillet and cook until onions are translucent.  Add garlic, riced cauliflower, chopped spinach, and garbanzo beans to pan and turn down heat.  Place lid on and let steam for 8-10 minutes.  Toss a couple of times.  Remove from heat and add fresh herbs of your choice.  

Place baby spring mix in bottom of bowl.  Add skillet mixture on top of greens and finish with soy sauce.

For a Thai twist, add 1/2 can of reduced fat coconut milk to skillet, along with curry. Add 1 cup of chopped firm Tofu and add lime juice to finish.

For a Southwest twist, add diced green chiles, chili powder, chili pepper sauce, and  1 cup of black beans.  Add sliced avocado on top with additional cilantro and lime juice.

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