Is that pretty? It’s pretty to me because I know just how comforting this little bowl of delicious umami is.

Because I just tucked into my second bowl.

Because I can when it’s cauliflower.

BOOM.

Here’s the recipe!

CAULIFLOWER RICE BOWL

• 1 tablespoon butter or coconut oil
• chopped crispy prosciutto or bacon (skip the sulfites)
• chopped pineapple
• cauliflower, riced (I used a bag of already-riced cauliflower)
• rice wine, or rice wine vinegar
• bone broth or stock
• salt, ground clove and anise seeds
• soy sauce or tamari
• chopped fresh cilantro

You can add anything you like ~ bamboo shoots, asparagus, peas, any veggies you like…even shrimp!

In a Dutch oven, melt the butter and crisp up the prosciutto at the same time.

Add the cauliflower and pineapple, and stir.

Deglaze the pan with a splash or two of rice wine, or rice wine vinegar, just to get the crunchy brown bits up from the bottom of the pan.

Pour in about 1/2 cup of your favorite broth. I used chicken bone broth this time.

(I like to go easy on the meat in my diet, so I use bone broth to get some of the health benefits and the collagen. Just sayin’.)

Add salt, and a pinch of the ground clove and anise seeds.

Let cook with the lid off, until some of the liquid has evaporated. It’s not exact ~ just cook it until you get too hungry to cook it anymore ~ 5-10 minutes for me!

Turn off the heat and add lots of chopped cilantro and a dash of soy sauce on the top!

SOOOOO GOOD!