Makes 6+ servings | 1/2 cup = 1 serving

Ingredients

• 2 medium heads of cauliflower
• Olive oil spray
• 1 large yellow onion, diced
• 1 garlic clove, minced
• 4 stalks of celery, sliced thinly
• 3 cups of mushrooms, sliced
• 2 1/2 tsp dried sage
• 1 tbsp oultry seasoning
• 1 tsp red wine vinegar
• 1 tsp sea salt
• 1/4 tsp black pepper
• PHASE 2: 1/2 cup pecans, roughly chopped

Directions

1. Pulse cauliflower in a food processor until “rice” consistency is reached. (This can also be bought already riced at Trader Joe’s, Sprouts, or Target).
2. Add olive oil spray lightly to a large skillet over medium-high heat.
3. Add onions, garlic and celery and sauté for 5 mins
4. Add in cauliflower and cook for about 10 minutes, or until fully cooked.
5. Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)
6. Top with pecans, spices and vinegar and cook for 1 min.
7. Serve warm or store in refrigerator for up to 5 days.