I can’t seem to stop myself from coming up with more variations of cauliflower rice, it’s a compulsion..maybe I can find a support group somewhere
Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
In a large skillet heat the olive oil over medium. Add the onion. Sauté for 3 minutes until soft. Mix in the shredded cauliflower, orange zest and juice, wine, coconut aminos and Chinese 5-spice powder until fully combine and continue to sauté for 5 minutes, until tender. Stir in the cooked, red quinoa.
Season with salt and pepper. Serve as you would traditional rice, topped with sliced green onions. Enjoy!