b"CAULIFLOWER RICE SKILLET PREPARATION TIME: 25 MINUTES | YIELD: 3-4 SERVINGSINGREDIENTS 3 cups cauliflower rice (see notes)Add the garlic, oregano, red pepper flakes, and salt. Cook for2 teaspoons olive oil 1 cup thinly sliced half-circles of 1 minute.1 medium yellow onion, zucchiniStir in the cauliflower rice, zucchini, and marinara sauce. Simmer,chopped 2 cups marinara sauce stirring occasionally, until the cauliflower rice and zucchini are8 ounces cremini mushrooms, 1 14-ounce can of chickpeas, tender, about 5 minutes.sliced drained and rinsedStir in the chickpeas and parsley.3 garlic cloves, mincedcup minced flat-leaf parsley,Spread the cauliflower rice mixture into an even layer in the skillet. teaspoon dried oregano or 1-2 tablespoons dried parsley Top with the Parmesan cheese. teaspoon red pepper flakescup finely grated ParmesanPlace the skillet under the broiler until the cheese is melted, about(optional) cheese 1 minute. teaspoon kosher saltNOTESDIRECTIONSYou can buy bags of riced cauliflower in the frozen food section. Preheat the broiler. Or you can make your own. Coarsely chop about - of a head Heat the olive oil over medium-high heat in a large oven-proof of cauliflower into 1-inch pieces. Place the pieces in a foodnonstick or cast-iron skillet. processor and pulse 6 or 7 times, until the pieces are roughly the Add the onion and mushrooms. Cook over medium low heat, size of large grains of rice. (See photo on page 20.)stirring occasionally, until the vegetables are tender and startingYou can skip heating in the broiler if you don't have an oven-to brown, 5 to 6 minutes. proof pan and simply allow the cheese to melt on top.marianist.com/donate21"