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.