1/2 head of cauliflower, grated
reserved pesto marinade
1/4 cup chicken stock
extra virgin olive oil
Heat 1-2 T of olive oil in a large pan and start to saute the grated cauliflower over medium heat. After the pan has gotten nice and hot, add the reserved pesto and the chicken stock. Continue sauteing, stirring, until the cauliflower is al dente. Don’t cook it too long or it will turn to mush. I estimate this takes 5-7 minutes, but just taste it as you go and pull it off the heat when it’s done.
Stolen From HERE!