- 2 cups cauliflower rice
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 cup shredded carrots
- 1 onion, sliced
- 1 cup peas
- 1 14 oz can chickpeas
- 1 cooked chicken breast, sliced or shredded (optional)
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add cauliflower rice and all seasonings. Cook for about 4-5 minutes stirring often, until tender.
Remove cauliflower from pan and add another tablespoon oil. Cook onions and carrots for about 4 minutes, stirring often.
Return cauliflower to pan and add peas. Add cooked chicken if using. Toss gently and taste. Add more salt and spice if necessary. I added more cumin and salt at the end.
Serve with peanuts and cilantro.
Calories: 174kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 374mg | Potassium: 592mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5715IU | Vitamin C: 57.3mg | Calcium: 48mg | Iron: 1.6mg