Cauliflower Rice Skillet

This low-calorie paleo diet recipe is both versatile and delicious. Filled with rich vegetables, this cauliflower rice skillet is tasty as a main course or side dish, and pairs well as a breakfast, lunch, or dinner meal.

Ingredients

• 2 Tbsp olive oil
• 1/2 small onion, diced
• 1 heaping cup (about 4oz) sliced mushrooms
• 1 clove garlic, minced
• 1 (10-12oz) bag cauliflower rice (see notes to make your own or if using frozen)
• 1 small zucchini, halved lengthwise and sliced
• 2–3 Roma or small tomatoes, diced
• 1/3–1/2 cup vegetable broth (can sub whatever broth you like)
• 2 heaping cups spinach, roughly chopped
• 3–4 Tbsp minced sun-dried tomatoes (I like the olive oil-packed ones)
• salt & pepper to taste

Directions

• In a medium or large skillet, heat olive oil over medium heat.
• Add onion and sliced mushrooms. Sauce 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 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 about 3-4 minutes to wilt the spinach.
• Add salt and pepper, to taste.
• Serve warm with your favorite proteins or healthy fats!

Source: https://www.onelovelylife.com/mediterranean-cauliflower-rice-skillet/