Natural Vitality Living
Prep Time
Cook Time
Prep Time
Cook Time
  • 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
  • 1medium head of cauliflower
  • 1tablespoon coconut oil
  • 2 garlic clovesminced
  • Sea salt and freshly ground black pepper to taste
  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.