- 1 head cauliflower, cut into florets
- 1 tablespoon coconut oil
- ½ cup diced red onion
- ½ cup diced carrot
- 2 teaspoon minced garlic
- 1 teaspoon turmeric
- ½ cup frozen peas
- 2 tablespoon broth (or water)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup slivered almonds
Working in batches, ½ head at a time, pulse cauliflower in food processor 12-15 times until it resembles rice. Heat 1 tablespoon coconut oil in large skillet over medium heat. Add onion and carrot and cook 4-5 minutes, until onions are softened and carrots are crisp-tender.
Add garlic and cook 1 minute, stirring often. Add cauliflower and turmeric, stirring to combine. Add peas, broth, salt and pepper and cook 1-2 minutes until heated through. Top with slivered almonds.
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