Ingredients (use organic if possible):

• Large head of cauliflower, riced.
• 4 cups Brussels sprouts, chopped.
• ½ cup avocado oil
• 1 tbsp. Bragg’s Organic Sprinkle.
• 1 tsp. Himalayan pink salt
• ½ cup fresh sage, each leaf cut into 3 pieces
• 1 cup grass-fed butter
• 1 clove garlic, minced.

Servings:  4-6

Directions:

Step #1:  Preheat oven to 400 degrees.

Step #2:  Chop Brussels sprouts and toss with avocado oil, salt and Bragg’s Organic Sprinkle. Roast chopped Brussels sprouts for 20 minutes or until desired tenderness.

Step #3:  While Brussels sprouts are roasting, rice cauliflower with a grater. Steam the riced cauliflower.

Step #4:  To make brown butter sauce, melt butter in pan over medium heat. Add garlic. Once butter is hot, add fresh sage and cook and stir until sage is crispy and butter begins to brown. Remove from heat.

Step #5:  To assemble, top cauliflower rice with Brussels sprouts. Pour browned butter sage sauce over rice and sprouts. Enjoy!