Spanish cauli-rice

Cauliflower is an awesome way to sneak in some veggies and flavor. It absorbs whatever you cook it with, so have some fun and get creative!
Recipe can be adjusted to what you have on hand, and to however much you want. You do you.

Ingredients:
-12 oz riced cauliflower
-1 t avocado oil
-1/2 c diced onion
-2-3 cloves of garlic, minced
-2-3 t cumin -1 t salt
-3-4 T tomato paste
-1/2 c bone broth
-1/2 c frozen carrot and pea mix

To make:
1. Heat up skillet on medium-low, and add oil when hot.
2. Add onions, and cook until translucent. Add garlic and cook about 1-2 minutes.
​3. Toss in the riced cauliflower, salt, and cumin, stirring to coat.
4. Add tomato paste, and then chicken broth.
5. Turn heat up to medium high, and stir until the tomato paste is mixed in. If the rice is too dry, add more broth. If too wet, continue cooking until liquid evaporates!