Yield 4-6 Servings
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!
Courses Side Dish
Serving Size 2/3 cup
Amount Per Serving
% Daily Value
Total Fat 49 g
Total Carbohydrates 8 g
Dietary Fiber 3 g
Sugars 3 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/riced-cauliflower/