Cauliflower Rice Bowl with Crispy Leaks and Cilantro Almond Pesto

Servings: 2 bowls

• 1 bag frozen cauliflower rice (12oz)

• 4tbsp EVOO

• 2 handfuls fresh spinach

• 1tbsp minced garlic

• 8oz white mushrooms sliced

• 1tsp crushed red pepper

• Salt and pepper

• 1tbsp Greek yogurt

• leaks sliced lengthwise

• Feta cheese crumbles

• Cilantro Almond pesto (see other recipe)

1. Add 1tbsp evoo to skillet and then add sliced mushrooms, garlic, and red pepper.

2. Sauté until mushrooms caramelize mixing often. Remove from mushrooms from pan (keep any remaining liquid in the pan) and set aside.

3. Add another 1tbsp EVOO add add the cauliflower rice. Sprinkle with salt an pepper and cook until it begins to brown.

4. Add Greek yogurt and cook an additional 3 minutes until yogurt is well combined.

5. Push cauliflower to side of the pan and add the spinach on the other side. Cook spinach for about 2 minutes stirring often so spinach doesn’t get soggy but rather just lightly cooked.

6. Remove cauliflower rice and some cheese from pan. Set aside.

7. Lastly add 2tbsp EVOO, add sliced leeks and sauté until the brown and get crispy, remove form skillet and place on paper towel lines plate

8. To assemble bowl, add cauliflower rice first, place mushrooms on top along with the spinach and top with daily to walnut pesto. Add feta and crispy leaks.