INGREDIENTS
1 small head cauliflower (riced)
1 small head purple cabbage (sliced thinly)
1 /2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste
3 tablespoons chicken or vegetable broth
INSTRUCTIONS
Add oil and butter to a pan on medium heat.
Add cabbage, cauliflower and seasonings and stir.
Add broth and cover for 3 minutes.
Sauté with led off, liquid has evaporated and vegetables are soft but not mushy, 8- 10 minutes.