I love me a good one pan meal. Easy, hardly any clean up? Why wouldn’t I love it. This is crazy easy and crazy good for you. I mean its packed full of vegetables and just to sweeten the pot? You don’t have to cook any rice. Just grate up a cauliflower, and prepare yourself for the easiest, yummiest, oh so healthy and simple recipe of your life! Well banana ice cream might be a little bit easier, but you shouldn’t limit your cooking or blending to just that.
This recipe is also really versatile so just throw in any old veggie you have around. The hardest part of this recipe will be putting it on a plate, but all of that can be avoided by just eating it straight from the skillet! Just kidding, plate it!
CAULIFLOWER RICE VEGETABLE SKILLET – Serves 4
- 3 tbsp olive oil
- 1 medium sized cauliflower, washed, dried and grated.
- 1 small aubergine, cut into small pieces
- 10 button mushrooms, sliced
- 1 onion, peeled and diced
- 4 cloves garlic, chopped
- 1 large tomato, diced
- 1 small green pepper, diced
- 1 small red pepper diced
- 1 medium sized carrot, grated
- corn kernels of 1 corn
- 1 cup swiss chard, chopped
- 3 sprigs thyme
- 1 tsp paprika
- 1/2 – 1 tsp cayenne pepper
- salt and pepper to taste
Heat olive oil in a large skillet, over medium high heat.
Add onions, garlic , aubergine and mushrooms. Cook until the onions are translucent.
Add tomato, green pepper, red pepper, corn, carrot and cauliflower. Stir fry for 2 – 3 minutes. Lower heat.
Add the swiss chard, thyme, paprika, cayenne pepper, salt and pepper. Stir and cover for a minute. Give it all a big stir, taste and adjust seasoning.
Serve. Easy as cauliflower rice skillet!