1 head cauliflower, cored and rough chopped
2 Tbsp solid cooking fat (or avocado oil, olive oil)
1 small red onion, finely chopped
4 diced garlic cloves
1 carrot, finely chopped
1 zucchini, finely chopped
1/4 tsp salt
1/2 tsp powdered ginger
1/2 tsp turmeric
1 Tbsp coconut aminos
1 Tbsp chopped chives
1. Process the cauliflower in a food processor for 10 seconds, set aside
2. Heat cooking fat in bottom of large skillet or wok on medium heat. When fat is melted and pan is hot, add onion and cook for 5 minutes, stirring. Add garlic and cook a few more minutes. Add carrots, zucchini, and cook an additional 5 minutes.
3. Add the cauliflower, salt, ginger, turmeric, and coconut aminos cooking 5-10 minutes more, stirring until veggies are soft. Serve garnished with chives.
This dish keeps well in the refrigerator for several days. You can add bacon, ham/pork, and/or chicken as well.