Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic crushed
- 2 sticks celery diced
- 8 ounces cremini mushrooms sliced
- 3 cups cauliflower rice
- 2 cups kale shredded
- 2 tablespoons soy sauce
- 1 cup vegetable stock
- Zest of 1 lemon
- Salt and pepper
- 1 bunch fresh basil
- 2 tablespoons almond flakes toasted
Instructions
- Drizzle the olive oil into a nonstick frying pan and add in the onions, garlic, celery, and sliced mushrooms. Sauté for 5-8 minutes.
- Toss in the cauliflower rice along with the kale, soy sauce, vegetable stock, and lemon zest. Sprinkle with salt and pepper. Stir and bring to a boil, then turn it down to medium-low and simmer for 15-20 minutes, until the veggies are tender and the sauce has mostly cooked away.
- Top with the fresh basil and almond flakes, and serve.
