1/2 yellow or white onion, chopped or pearl onions
2-3 garlic cloves, minced
2 12 oz bags of riced cauliflower
1 tablespoon ground turmeric
1/2 tablespoon curry powder (omit for AIP)
1 tablespoon ghee
sea salt and pepper to taste
In a large skillet on medium heat, melt coconut or avocado oil on medium heat and add garlic and onions.
Stir until onions are translucent (approximately 3-5 minutes). Add the cauliflower rice, turmeric and curry. Mix until well combined. Add ghee, Celtic sea salt, and pepper to taste. Cook for approximately 5-7 more minutes.
Serve with an animal protein or roasted vegetables.