Recipe source: Primavera Kitchen, Yields 4 Servings, Low Carb, Vegetarian, GDRx Veggie Week
- 1 Medium head of cauliflower
- 1⁄2 Red onion
- 1⁄2 Zucchini
- Dairy and gluten free pesto (1 1⁄2 TBS)
- Hemp seeds (1 TBS)
- Garlic powder (1⁄2 tsp)
Rinse produce with water then dry. Grate the head of cauliflower into a medium sized bowl until you have 5 cups of cauliflower “rice” (only grate the cauliflower florets, not the stems). Roughly chop the red onion and dice the zucchini. Heat a drizzle of olive oil in a skillet over medium heat and cook the chopped red onion for about 5 minutes. Season with salt and pepper (to taste), then add diced zucchini and garlic powder. Cook for 4 minutes. Add cauliflower “rice” and pesto, mix to combine, and cook until the “rice” is tender about 5-8 minutes. Top with hemp seeds.
