Natural Vitality Living
Prep Time
10minutes
Cook Time
20minutes
Prep Time
10minutes
Cook Time
20minutes
Ingredients
  • 1cup pecans
  • 1tablespoon coconut oil
  • 1medium yellow onionchopped
  • 2cloves garlicminced
  • 3stalks celerydiced
  • 4cups raw cauliflower ricesee below
  • 1tablespoon fresh sagechopped
  • 2teaspoons fresh thymechopped
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 1/4cup freshly ground black pepper
  • 1/4cup chopped fresh Italian parsley
  • BASIC CAULIFLOWER RICE
  • 1medium head of cauliflower
  • 1tablespoon coconut oil
  • 2 garlic clovesminced
  • Sea salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 250°F. Spread pecans on a baking sheet and place in the oven until lightly toasted, about 5 minutes. (Keep a close eye on the pecans to ensure they do not burn.)
  2. Remove pecans from the oven and add them to a food processor. Coarsely chop and set aside.
  3. Heat coconut oil in a large pan over medium heat. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes.
  4. Add the pecans, cooked cauliflower rice (see below), sage, thyme, salt and pepper and cook for 7-10 minutes, until rice is tender. Toss with parsley and serve hot. (Add additional salt and pepper if desired.)
Recipe Notes

Basic Cauliflower Rice: 

  1. Attach the shredding blade to your food processor and shred cauliflower. Or, use a cheese grater to shred the cauliflower by hand into a rice-like texture. 
  2. Add the coconut oil to a medium pan over medium heat. Add the garlic and cauliflower rice. 
  3. Sauté for 7–10 minutes, until cauliflower rice is tender.
  4. Add salt and pepper to taste.