Mediterranean Cauliflower Rice Skillet

2 Tbsp olive oil
1/2 small onion, diced
1 heaping cup (about 110g) sliced mushrooms
1 clove garlic, minced
1 (300g) bag cauliflower rice (see below)
1 small zucchini, halved lengthwise and sliced
2–3 Roma or small tomatoes, diced
1/3–1/2 cup vegetable broth
2 heaping cups spinach, roughly chopped
3–4 Tbsp minced sun dried tomatoes
salt & pepper to taste

In a medium or large skillet, heat olive oil over medium heat.

Add onion and sliced mushrooms. Sauce for about 5-6 minutes, or until onion is translucent and mushrooms are starting to brown. (Most of the liquid should be evaporated).

Add garlic and cook for 1 minute more.

Add cauliflower rice, zucchini, and diced tomato. Add 1/3 cup broth.

Cook over medium heat to evaporate the broth and cook the veggies. This should take about 5-6 minutes. If needed, add a little more broth to the pan to keep cooking. (You should only have about 1-2 Tbsp liquid in the bottom of the pan at this point).

Add spinach and sun-dried tomatoes and cook for about 3-4 minutes to wilt the spinach.

Add salt and pepper, to taste. Serve warm.

Make your own cauliflower rice: You’ll simply wash it, cut it into some large florets, then pulse it in a food processor or grate it on a grater (preferred) until you have small rice-sized pieces.

from: onelovelylife.com