Cauliflower rice and quinoa pilaf

So super easy, keeps remarkably well (even in the freezer), and goes with everything, including but not limited to steak, chicken, pork, fish, tofu, underneath a fried egg and/or steamed veggies, alongside a salad...

Cauliflower rice and quinoa pilaf

Serves 4 as a meal, 6-8 as a side

1 small head cauliflower
1 cup cooked quinoa
2 teaspoons olive oil
salt to taste
1/2 carrot, diced (about 1/2 cup)
1 large garlic clove, minced
about 1 cup diced onion (I used  1/4 of a large yellow onion)
2 teaspoons minced ginger
Sriracha to taste (optional)
1/4 cup chopped or slivered almonds

Cut up the cauliflower into medium sized chunks. Then in a blender or food processor, chop the cauliflower until it looks like small-grain rice.

Heat the oil in a large skillet over medium heat.  When it becomes fragrant, add the carrot, onion, garlic, and ginger and cooking, stirring constantly, until onion softens, about 4 minutes.  Add the cauliflower "rice" and quinoa along with some salt to taste and continue cooking until cauliflower becomes softened, another 5 minutes or so.  Season with Sriracha if using, stir in almonds, and serve.