To rice the cauliflower, put it through the food processor with the shredding attachment, or grate with box grater. Heat coconut oil in a medium skillet over high heat and add the cauliflower. Allow to cook down for about 5 minutes, stirring with a wooden spoon every so often. While cauliflower is cooking, make your spice blend. Stir in 1 tablespoon of the spice blend and distribute it evenly over all the cauliflower. Sauté for about 3-5 more minutes. Add in the olives and continue to cook just until they’re warmed through, about one minute. Remove from the heat and garnish with parsley, plus additional salt and pepper, to taste.

Suggested Pairings: Top with protein of your choice!

To rice the cauliflower, put it through the food processor with the shredding attachment, or grate with box grater. Heat coconut oil in a medium skillet over high heat and add the cauliflower. Allow to cook down for about 5 minutes, stirring with a wooden spoon every so often. While cauliflower is cooking, make your spice blend. Stir in 1 tablespoon of the spice blend and distribute it evenly over all the cauliflower. Sauté for about 3-5 more minutes. Add in the olives and continue to cook just until they’re warmed through, about one minute. Remove from the heat and garnish with parsley, plus additional salt and pepper, to taste. Suggested Pairings: Top with protein of your choice!