Ingredients:
- 3/4 cup raw pecans
- 2 tbsp ghee
- 1 onion, thinly sliced
- 1 cup vegetable stock
- 6 cups riced cauliflower
- 1/2 tsp thyme
- 1/2 tsp pink Himalayan salt pink himalayan salt
- 1/2 tsp ground black pepper
- 1/2 tbsp parsley
- 1/2 cup grated parmesan cheese or vegan parmesan alternative
- 1/3 cup dried cranberries
Directions:
- Preheat oven to 350. Roast pecans on a lined baking sheet for 8 minutes.
- Heat the ghee in a skillet over medium heat. Add the onions and sauté until translucent.
- Add the stock to the skillet.
- Add the riced cauliflower, thyme, salt, and pepper to the skillet. Cook for 15 minutes or until all the liquid has evaporated.
- Mix in the pecans, cheese, and cranberries.
- Add salt & pepper to taste.
- Serve and enjoy!
