Ingredients

Bundle of Asparagus
Broccoli Florets
Purple Cabbage
Cauliflower
2 Tbsp Avocado Oil
2 Tbsp garlic
2 Tbsp of lemon juice
Salt and Pepper

Instructions

If you did not purchased riced cauliflower, simply take the head of cauliflower, remove the leaves and cut the cauliflower in half cutting the florets off from the core in quarter sections. Throw out the core.  Place the quartered sections of the cauliflower into a food processor and turn it on a few seconds at a time so that you have evenly “riced” cauliflower.  Do not over process.  OK now that you have riced cauliflower set that aside.  Take your head of cabbage and slice approx. ¼ of the head in thin slices- set aside. Prepping the asparagus is easy, simply cut the bottom inch or slightly more off so that you can eliminate the woody taste.  In a steamer steam the asparagus and the broccoli florets for no more than 4-5 min, rinse with cool water to stop the cooking process, set aside.  In a large skillet heat 2 tbsp of oil and add the 2 tbsp of minced garlic over medium heat.  Once the oil is hot (be careful not to burn the garlic) add the riced cauliflower and sauté for approx. 3 min.  Add in the broccoli, asparagus and lemon juice.  Continue to sauté over medium heat another 2 minutes.  Add the cabbage the last minute of cooking, salt and pepper to taste.