Creamy Broccoli and Cauliflower Stir-Fry with Sun-dried Tomatoes

 

1 head broccoli, broken up into small florets

1/2 head cauliflower, riced

1 medium onion, minced

1/2 cup sun-dried tomatoes, chopped

1 tablespoon coconut oil (or olive oil)

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon Italian seasoning

Salt and pepper, to taste

1/4 cup vegetable broth

1 cup creamy coconut milk

DIRECTIONS

1. To make the creamy broccoli cauliflower skillet: Heat a large non-stick or cast-iron skillet over medium fire and melt coconut oil. Gently stir-fry the onion until fragrant and translucent – about 2 minutes.

2. Add the chopped sundried tomatoes to the onion and continue stir-frying for two minutes.

3. Add broccoli florets, riced cauliflower, paprika, Italian seasoning, and cumin to the skillet with onion and sun-dried tomatoes and cook, stirring regularly for 10 minutes, until the veggies are crisp-tender. 

4. Pour the vegetable broth and coconut milk over the cauliflower and broccoli and give a good stir to mix well. Lower the heat and continue cooking for 5 minutes, until veggies are done, and the cooking juices have reduced slightly.

5. Adjust seasoning with salt and pepper and serve the creamy broccoli and cauliflower rice stir-fry immediately. Enjoy!