Ingredients:Mushrooms 100g (1 cup ) chopped
Cauliflower 1⁄4 head riced
Broth / Stock 60ml ( 1⁄4 cup )
Coconut Cream 60ml ( 1⁄4 cup ) tinned
Rosemary, Dried 1g ( 1⁄4 tsp )
Italian Herbs 1g ( 1⁄4 tsp )
Olive Oil 5ml ( 1⁄4 tbsp ) for frying
- Heat your olive oil in a fry pan over medium to high heat and add your mushrooms, cooking, stirring often, until they're softened and cook down slightly, about 4-5 minutes. Add your cauliflower rice and stir fry with the mushrooms for 1-2 minutes.
- Pour in your chicken stock and coconut cream, dried herbs, season well with salt and bring to the boil. Quickly reduce to a simmer and cook on medium until the sauce has thickened to your liking.
- Serve with some broccoli flat breads or one of my low carb paleo loaves.
MACROS (per serve):