Prep time: 10 minutes
Cook time: 25-30 minutes
2 heads cauliflower
1 onion, diced
16 ounces baby Portobello mushrooms, washed and sliced
1 bunch asparagus, ends trimmed
2-3 tablespoons avocado oil
4 cloves garlic, minced
Salt and pepper, to taste
1 stalk scallion, cut into small pieces
1/4 cup shopped cilantro
1/4 cup pumpkin seeds or pine nuts (optional)
Separate cauliflower and place florets in a food processor. Process slowly until it reaches the consistency of rice. Set aside.
Prepare asparagus by washing and then cutting the bottom two inches from the stalks. Cut the asparagus to 2-3 inches long.
Coat the bottom of a large skillet by the oil. Add the onion and mushrooms. Season with salt and pepper. Cook for a few minutes until onions and mushrooms are caramelized.
Add in the cauliflower rice and garlic. Let the cauliflower cook for four to five minutes.
Add in the asparagus. Let cook until asparagus is tender. Add scallion and cilantro the last minute.
Remove from heat and top with pumpkin seeds or pine nuts.