Cauliflower Rice with Linguica, Mushroom, Bell Pepper, and Onion

This is one of my new go to dinners. To save time, I have decided to start making cauliflower rice (raw) in bulk and freezing it so that I can enjoy this meal more often but have less prep time.

Ingredients
1 large head of cauliflower
1- 1 ½ pounds of linguica
3 Portobello mushrooms (chopped)

½ white onion (chopped)
1/2 large bell pepper (chopped)
1 tablespoon of garlic powder
1 tablespoon chili powder
1 tablespoon + 1 teaspoon melted coconut oil

Prep time: 10 minutes           Cook Time: 15 minutes            Stove Temp: Medium

1. Cut cauliflower into small chunks, removing about half the stems.  In 3 or 4 batches (depending on the amount of cauliflower) chop cauliflower in a food processor.  I chop each batch 5-10 seconds.  The cauliflower will be closer to the consistency of couscous than traditional rice.
2.  In a large bowl, mix ground cauliflower, garlic powder, chili powder and coconut oil. Set bowl aside.
3. Heat a pan over medium heat. Add 1 teaspoon of coconut oil.  Add linguica and break up into small chunks with a spoon while cooking.  Make sure to turn chunks over so they cook evenly.
4. Meanwhile, cook onion, bell pepper, and mushroom in a pan over medium heat with ½ teaspoon coconut oil. When cooked through set aside.
5. Remove cooked linguica with a slated spoon so that oil remains in pan.  Place linguica in a separate bowl and set aside. 
6.  Pour half of linguica grease into a small bowl.  Place the pan back on the stove and allow to heat up for a minute. 
7.  Add half of cauliflower mixture to the pan.  Stir every 15 seconds so that cauliflower cooks evenly and does not burn.  It takes about 5 - 7 minutes to cook the cauliflower through.  Add cooked cauliflower to the bowl with the cooked veggies.
8.  Pour remaining grease into the pan and allow to heat for a minute.  Cook the remaining cauliflower with the same process as above. When cooked through, add to the first batch of cauliflower.  Stir well to incorporate onions and mushrooms evenly through.
9. Spoon cauliflower onto each serving plate and top with linguica.

Raw Cauliflower Rice with Chili Powder onto Top

Cooked Cauliflower Rice (Color is a result of the cooking oil)

My Dinner Place: Cauliflower Rice topped with onions, mushrooms and yellow bell peppers, and side salad