Ingredients
- 4 cups (700 g) cauliflower, riced
- 1 cup (150 g) almond meal
- 3 cups (750 ml) chicken stock
- Salt and pepper, to taste
How to Make It
- Mix cauliflower, almond meal, and chicken stock over medium heat in large sauce pan.
- Cover and reduce heat to medium/medium-low, simmering for 20 minutes stirring every 5 minutes or so until the liquid is absorbed.
- Season with salt and pepper to taste.