- 6 cups of cauliflower, riced
- 1/2 red onion, sliced thin
- 2 garlic cloves, minced
- 2 tablespoons olive oil or coconut oil
- 1-2 cups of chicken stock
- 4 ounces goat cheese
In a large saute pan, add the oil, garlic and onions and saute over medium heat until tender (about 5 minutes). Add the cauliflower rice and let get a little brown (about 2-3 minutes). Add the chicken stock (I used 1.5 cups, so start with 1 cup and add as needed) and increase the heat a bit until you get a low boil, then bring down to low. Cover and simmer for about 10 minutes, stirring occasionally, and add the goat cheese in and stir. Resume cooking another 10-20 minutes or until most of the liquid is absorbed. Salt and pepper to taste.
*Note-the goat cheese is a subtle flavor here, but it was perfect for me. If you want more of the tangy flavor, add another ounce or two!