8oz of riced raw cauliflower

6 oz of riced raw broccoli

1C celery, finely diced

1C yellow and orange bell pepper, finely diced

1C brown mushrooms, finely diced

½ yellow onion, finely diced

3-4 garlic cloves, minced

½C chicken broth

3TBSP grass fed butter

2TBSP olive or walnut oil

1TBSP rubbed sage

3/4TBSP herbes de provence

½ TBSP garlic powder

½ TBSP onion powder

Salt and Pepper to taste

Splash of Sherry Vinegar


In a deep nonstick skillet heat the butter and oil on medium heat. Add the celery, onion, peppers and mushrooms and cook for 6-7 minutes until the veggies start to soften and then add the garlic. Cook for 2-3 minutes before adding the cauliflower and broccoli.

Season the “rice” mixture and stir well to evenly coat the vegetables, add the chicken broth and simmer for 10-12 minutes until the liquid is mostly absorbed. Add a splash of sherry and salt and pepper to taste.


This is a tasty side dish that goes great with any protein source!

Enjoy! Serves 6.