Floret Mexican Cauliflower “Rice”

Floret Mexican Cauliflower “Rice”

Ingredients:
6 cups cauliflower florets
3 tablespoons butter

Directions:
1⁄ (14.5-ounce) can fire-roasted diced tomatoes
2
1⁄ cup chopped cilantro
4
1 large avocado, chopped
1⁄ cup sour cream
2
1. Shred cauliflower with a food processor using the grating attachment.
2. Heat butter in a large skillet over medium-high heat and add shredded cauliflower.
Sauté until tender, about 7–8 minutes. Add diced tomatoes and cilantro and stir until
combined.
3. Divide into 4 servings and top each serving with 1⁄ chopped avocado and 2
4
tablespoons sour cream.
Chapter 12
Vegetarian
Peanut Butter Pancakes
If you want to switch it up, swap out the peanut butter in this recipe for cashew
butter, almond butter, or sunflower seed butter.
Ingredients
Serves 4 (2 pancakes each)
1⁄ cup cream cheese, softened
2
4 large eggs
1⁄ cup unsweetened peanut butter
3
1⁄ teaspoon vanilla extract
2
1⁄ teaspoon ground cinnamon
4
1 tablespoon coconut oil
1. Beat cream cheese, eggs, and peanut butter together in a medium mixing bowl. Stir in
vanilla and cinnamon until mixture is smooth.
2. Melt coconut oil in a large skillet and pour 1⁄ of the peanut butter mixture into the hot
8
pan. Cook for 3–4 minutes and then flip. Cook for another 2–3 minutes. Repeat until