Here’s what you’ll need:
1 tsp olive oil
1 crushed garlic clove
1 slice onion diced
1 bag cauliflower rice (4 cups)
8-ounces fresh mushrooms, sliced
6 Laughing Cow cheese wedges (garlic herb and asiago are my favorite)
1/2 cup to 1 cup unsweetened plain almond milk
salt and pepper to taste
Here’s what you’ll do:
Heat a large pan over medium heat. Next, put crushed garlic and diced onion in the pan. Once garlic and onion are tender and cooked add bag of frozen cauliflower rice and sauté until cooked. Then, you’ll add the mushrooms and put all 6 cheese wedges and about 1/2 cup almond milk, stirring frequently. Keep on medium heat. The cheese will melt and create a cheese sauce. The longer you cook it the thicker it will get. You may need to add the other 1/2 cup of almond milk to get the consistency you would like.
This sauce goes well with fish, chicken, or beef. I eat it often with protein.
This recipe serves two.