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Heat a large pan over medium heat. Add the avocado oil.
Add the chopped celery and red onion to the avocado oil and saute 3-4 minutes.
Drain and chop the roasted red pepper, add to the celery and red onion mixture. Stir well.
Add the remaining spices and coconut aminos.
Pour in the frozen riced cauliflower and stir well. Make sure to break up any large clumps. Cook 7-8 minutes until fully defrosted.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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