Ingredients
2 cloves garlic
2 tbsp olive oil
1 bag riced cauliflower (fresh or thawed if frozen)
1 cup butternut squash soup (pref low sodium)
2 tbsp goat cheese
cup crushed walnuts
¼ tsp cinnamon
½ tsp Himalayan crystal salt
Directions
- In a medium saucepan, sauté garlic in olive oil
- Stir in riced cauliflower
- Add butternut squash soup and cook uncovered over medium heat for 5 minutes, stirring occasionally
- Stir in goat cheese, cinnamon, salt and walnuts
- Reduce heat to low, cover and cook an additional 10 minutes, stirring occasionally
- Dish is done when riced cauliflower is tender (and tasty)
- Serve with a dollop of goat cheese
Can be eaten as a side dish or served over quinoa