Pulled Pork over Cauliflower Rice with Spicy Tomato Sauce


Half of the shredded pork
Half of the Red Sauce
1 tsp red pepper flakes

2 TBSP coconut oil
¼ cup diced yellow onion
1 head cauliflower, washed, stem removed, coarsely chopped
Ingredients made on ‘Prep Day’

Serves 4

In a large pot over low heat, combine the pork, Red Sauce, and crushed red pepper. Cook, stirring occasionally, until the ingredients are heated through.
Meanwhile, make the Cauliflower Rice. Place the chopped cauliflower in a food processor, and pulse until it is finely chopped to the size of grains of rice.
In a large skillet over medium heat, melt the coconut oil.
Add the diced onion, and cook, stirring occasionally, until softened, about 4 minutes.
Add the cauliflower to the skillet, and stir.
Reduce the heat to low, cover, and cook for 5-10 minutes or until softened but not mushy.
To serve, place a spoonful of Cauliflower Rice on 4 plates, and spoon the pork/sauce mixture over each.