1 bag of Frozen Riced Cauliflower, thawed
1-2 TBSP chives, chopped
1/4 c Olive Oil
1/4 c Chicken, Turkey or Unsweetened Almond Milk
3cloves roasted garlic or Garlic Powder
Salt and Pepper to taste
In a non stick skillet cook the riced cauliflower for 5-7 minutes, stirring to not brown the “rice”. You want to cook it until its hot.
Transfer the “rice” to a food processor. Add the seasonings except the chive. Turn on and slowly add the olive oil and stock until you have your desired creamy consistency.
Top with chives and serve!
Makes 3-4 servings.