¼ cup butter
2 tbsp. olive oil
4 cloves garlic, minced
6 oz. onion, diced (about 1½ cups)
sea salt and black pepper, to taste
6 cups riced cauliflower
¾ cup chicken stock
1 tbsp. powdered chicken granules, more to taste
Heat butter and olive oil in a large skillet over medium heat. Once melted, add the onion and garlic to the pan. Sprinkle with a little sea salt and black pepper.
Sauté until the onions are translucent and the garlic is fragrant.
Add the riced cauliflower, chicken stock and powdered chicken granules to the pan. Mix to combine all ingredients.
Continue sautéing until all the liquid has evaporated and the cauliflower is completely cooked.
Use a rubber spatula to scrape any caramelized bits from the bottom of the pan and mix in. Add additional salt and pepper if needed.