Step 1

Heat butter and olive oil in a large skillet over medium heat. Once melted, add the onion and garlic to the pan. Sprinkle with a little sea salt and black pepper.

Step 2

Sauté until the onions are translucent and the garlic is fragrant.

Step 3

Add the riced cauliflower, chicken stock and powdered chicken granules to the pan. Mix to combine all ingredients.

Step 4

Continue sautéing until all the liquid has evaporated and the cauliflower is completely cooked.

Step 5

Use a rubber spatula to scrape any caramelized bits from the bottom of the pan and mix in. Add additional salt and pepper if needed.