What you’ll need:
1 tbsp olive oil
1/2 head of cauliflower pulsed in the food processor until the consistency of couscous rice
1 bunch asparagus
1 C sun dried tomatoes
1 bunch leeks sliced and cleaned
(I added the meat from 1 lobster tail to mine)
2 tsp garlic salt
1 tbsp bullion paste (I used lobster better than bullion)
What you’ll do:
Re-hydrate the sun dried tomatoes by placing them in a bowl of warm water
In a large skillet (I used cast iron) heat oil over medium heat
Add leeks and cook about 5 minutes until leeks are soft
Add sun dried tomatoes (drain water and chop roughly)
In a small sauce pan filled with water , add asparagus and boil for a few minutes
Remove from heat and chop
Set aside
Add cauliflower to skillet along with garlic salt and bullion paste
Cook until heated through (do not over cook)
Add asparagus
Add lobster (if wanted, optional)
Toss everything together in a large bowl
Enjoy!
I served mine with herb crusted mahi mahi
Kacey Tess 