16 ounces Cremini Mushrooms, (sliced thick)
1 teaspoon Garlic Powder
1 teaspoon Dried Italian Seasoning
2 Garlic Cloves, (grated)
2 Tablespoons Melted Ghee, (or olive/avocado for vegan)
Fresh Cracked Pepper
1 Tablespoon Ghee, (or olive/avocado for vegan)
4 Cups Riced Cauliflower
1/2 Cup Unsweetened Almond Milk
1/4 Cup Chopped Fresh Parsley
Salt/Pepper to taste
Preheat oven to 400ºF
In large bowl, toss mushrooms with garlic powder, Italian seasoning, grated garlic and melted ghee.
Grease a rimmed baking sheet. Arrange sliced mushrooms in an even layer. Bake 10-15 minutes or until browned. Half way through drain off any liquid if necessary. Remove from oven, salt/pepper and set aside.
Heat ghee in a large sauté pan over medium/high heat. (2-3 minutes)
Add cauliflower rice in an even layer. Cook for 4-5 minutes without stirring to brown the bottom. Stir then cook for approximately 5 more minutes or until golden brown.
Add almond milk. Stir for 30 seconds to allow almond milk to absorb. Add mushrooms, parsley, salt and pepper. Stir until combined then remove from heat and serve.
Recipe by Wonky Wonderful