Instructions

• Dice the 2 small onions.
• Heat 2 T olive oil in a large skillet over medium-high heat.
• Add the diced onions and cook, stirring occasionally, until nicely browned, about 10 minutes (adjust heat as needed to prevent burning).
• While the onions cook, break apart the frozen cauliflower rice (both 12 oz. packages) inside their bags or in a bowl so there are no large clumps.
• When the onions are browned, add the cauliflower rice and the remaining 1 T olive oil to the skillet. Season generously with salt and fresh ground black pepper to taste and increase heat to high.
• Cook, stirring or turning often, until the liquid has cooked off and the cauliflower is lightly browned and cooked to your liking, about 8–9 minutes.
• Remove from heat, sprinkle generously with Sumac, and serve hot.