Garlicky Carrot and Pea Riced Cauliflower from Frozen
| 1 min read
12 ounce bag frozen riced cauliflower
2 garlic cloves, minced
1⁄2 yellow onion, finely chopped
1 tbsp olive oil
1⁄2 cup shredded carrots, finely chopped
1⁄2 cup frozen peas
Salt and pepper to taste
Heat a large, non-stick skillet over high heat. Once hot, add frozen cauliflower and stir frequently to allow excess moisture to leave, about 7 minutes.
Meanwhile, in a separate saucepan, heat oil over medium-low heat. Add garlic, onions, peas and carrots until garlic is golden and fragrant and carrots are soft, about 5 minutes.
Turn skillet with cauliflower down to medium heat. Add oil mixture of garlic, onions, peas and carrots and stir until well combined. Serve with a main dish or stir in a protein for a stir fry.