Health Benefits: cauliflower & quinoa (high in proteins, fiber)
- 1 head cauliflower
- 2 to 3 teaspoons extra-virgin olive oil or avocado oil
- 2 tablespoons plant-based butter
- 1 1/2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 to 3 teaspoons soy sauce
- 1 cup precooked quinoa, any color
Separate the cauliflower head into bite-sized pieces and put the pieces into a large skillet. Drizzle olive oil over all and, using the oven, broil on high for 5 to 10 minutes. Let cool slightly. Chop the cauliflower into rice-sized pieces and transfer to a food processor, or chop and grate by hand. In a large non-stick pan, add the butter, celery, onion, and garlic to the chopped cauliflower and cook. If the mixture sticks to the pan, add a hint of olive oil or avocado oil.
Drizzle the soy sauce over all, according to preference. Add the precooked quinoa. Keep flipping the mixture for desired crispness; however, burnt rice on the edges is fine.