Step 1

In a small, dry, frying pan, toast the pine nuts for 2-3 minutes, tossing frequently, until golden brown. Set aside.

Step 2

In a large frying pan, add the cauliflower rice and stock and cook for 5-7 minutes, stirring frequently, until the liquid has evaporated.

Step 3

Stir in the mint leaves, oregano, garlic powder, salt and pepper, and continue to cook for 1 minute.

Step 4

Take off the heat and stir in the pine nuts.

Step 5

Serve & Enjoy!