Versatile One-Pan Veggies
finely chopped or chiffonade
sea salt and freshly ground pepper
Heat a large skillet or wok over low-medium heat. Add the ghee and allow it to melt.
Add the garlic and onion. Stir intermittently until translucent.
Add the cauliflower rice. Stir intermittently for 5-10 minutes, until cauliflower is tender.
Add the spinach and stir until just wilted. Remove from heat.
Add in the turmeric and stir to combine.
Season with salt and pepper and serve.