• 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
  • 3 Cloves 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 for 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.

mashed potato