1 head of cauliflower, riced in processor (can use 1 bag of store bought riced cauliflower)
1/2 cup raw almonds
3/4 cup dried cranberries
2-3 T fresh thyme
2 shallots, chopped
3 T raw pumpkin seeds
extra virgin olive oil
sea salt + cracked pepper
- Preheat oven to 400 degrees. Place riced cauliflower in large mixing bowl. Add 1 T evoo, sea salt and cracked pepper. Stir to combine. Place on parchment lined baking sheet. Allow to bake for 25-30 minutes until browned.
- Add raw almonds to parchment lined making sheet. Roast in oven for 5-10 minutes until slightly browned. Once roasted almonds have cooled, place in blender or processor and quickly chop.
- Heat skillet on medium heat. Add 2 T evoo and shallots. Cook for about five minutes until shallots become fragrant.
- Add all ingredients into skillet and cook on low heat. Stir continuously to allow flavors to combine. Add salt + pepper to taste.