Ingredients
Ingredients:
- 3 Cups cauliflower rice
- 5 Tbs butter
- 3 Tbs Pinot Grigio
- 1/2 red onion chopped very small
- 7 Asparagus spears cut into small pieces
- 8 Mushrooms sliced
- 2 Tsp Pink Himalayan Salt
- 1/2 Cup heavy cream
- 1/2 Tsp white pepper
- 4 Scallions chopped very small
Instructions
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When ready to serve, garnish with spring of green and thin slices of parmesan
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Melt 3 Tbs butter in a large saute pan over medium heat
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Add chopped onion & 1 tsp salt and cook until soft
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Add cauliflower rice, thawed and drained
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Add Pinot Grigio and stir well
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Reduce heat to low
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In a separate large skillet melt 2 Tbs butter on medium-high heat
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Add asparagus, mushrooms and scallions
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Cook until just softened, 1-2 minutes
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Add 1 tsp salt
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Add cream to cauliflower mixture and cook until thickened
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Add pepper
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Serve in bowls
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Using a 1/4 cup, measuring cup fill with mushroom mixture and place on top of creamy cauliflower
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Garnish with spring of green and thin slices of parmesan
