6 cups Cauliflower Florets
2 tablespoons Coconut oil, Divided
Salt and Pepper
3 cups Sliced Mushrooms
2 teaspoons Minced Fresh Garlic
8 cups Spinach, Packed
Place the cauliflower into a large food processor and process until rice-like.
Heat 1 tablespoon of the coconut oil in a large pan over medium heat and add in the cauliflower rice
and a pinch of salt and pepper. Cover and cook, stirring occasionally until lightly golden brown,
about 10 minutes.
Heat 1 tablespoon olive oil in a separate medium pan on medium heat. Add in the sliced
mushrooms, garlic, and a pinch of salt and pepper, and cook, stirring occasionally, until the
mushrooms are golden brown and fork tender, about 8-10 minutes.
Add the spinach into the pot with the cauliflower rice (but don’t mix it in, just let it sit on top of the
cauliflower) and cover. Let the spinach sit for 2-3 minutes until it lightly wilts.
Divide the spinach between 4 bowls, followed by the cauliflower rice and mushrooms.
Mix around and DEVOUR!
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