Ingredients:

  • 1 medium head of cauliflower (approximately 4 cups when riced)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper, to taste
  • 1 red bell pepper, diced
  • 1 cup (150 g) zucchini, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (5 g)
  • 1 teaspoon paprika (5 g)
  • 1 cup (30 g) fresh parsley, chopped
  • Juice of 1 lemon
  • Optional: Avocado slices and feta cheese for additional toppings

Instructions:

  1. Prepare the Cauliflower Rice: Remove leaves and stem from the cauliflower, cut into florets and pulse in a food processor until fine.
  2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until fragrant.
  3. Add bell pepper and zucchini, cook until tender.
  4. Stir in cumin and paprika, season with salt and pepper.
  5. Incorporate Cauliflower Rice: Add the riced cauliflower to the skillet, stirring to combine.
  6. Cook for an additional 3-4 minutes, stirring occasionally until heated through.
  7. Serve: Garnish with fresh parsley and lemon juice. Serve warm, optionally topped with avocado and feta cheese.