Veggie Confetti Cauli-Rice

Serves 5

From Kelly Smith of The Nourishing Home

What a beautiful rainbow of flavorful veggies! This simple, colorful dish comes together quickly and is a delicious complement to any meal. It also easily transforms into a tasty one-skillet meal by tossing in some leftover meat, poultry, or seafood.

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

• 3 tablespoons Clarified Butter or ghee
• ½ cup finely diced yellow onion
• ½ cup finely diced cremini mushrooms
• ¼ cup finely diced carrot
• ¼ cup finely diced red bell pepper
• ¼ cup finely diced zucchini
• ¾ teaspoon salt
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 package (16 ounces) cauliflower crumbles, or 4 cups raw cauliflower rice
• ⅓ cup Whole30-compliant chicken broth or Chicken Bone Broth

Heat the butter in a large skillet over medium heat. Add the onion, mushrooms, carrot, bell pepper, and zucchini. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the salt, parsley, garlic powder, and black pepper and cook, stirring, until combined. Stir in the cauliflower. Cook, stirring occasionally, until the cauliflower begins to soften, 2 to 3 minutes. Add the broth and cook, covered, until the cauliflower is just tender, about 2 minutes. Fluff with a fork and serve.