• 1 bag of frozen organic cauliflower rice
  • 1 pint of brussels sprouts
  • 1 bottle mild/medium no sugar buffalo sauce
  • Avocado oil

Cooking Instructions

  1. Wash and dry brussels, pulse in a food processor to chop finely
  2. Heat a pan on medium with a drizzle of oil, add frozen cauliflower rice and saute for 2-3 minutes
  3. Add shredded brussels and cover, cook on medium/high, stirring occasionally for 5-6 minutes
  4. Add at least ½ the buffalo sauce and stir to combine, cook an additional 5 minutes or so or until veggies are soft and just browning a bit around the edges, add more sauce as desired