1/2 cup yellow onion

1/4 cup tomato

1/4 cup bell pepper

1 ½ cup of fresh cauliflower rice

6 asparagus spears

3/4 cup chicken or veggie broth

1/4 cup white wine

⅓ cup shredded parmesan cheese

2 tablespoons capers

Salt and pepper


  1. In a small saucepan, saute onion, tomato, and bell pepper in 2 Tbs. olive oil. Stir constantly for 5 min.
  2. Add cauliflower rice and continue to saute, stirring occasionally for 5 min.
  3. Cut asparagus into 1-inch pieces and add to sauteing vegetables for 5 more min.
  4. While stirring, pour in wine, broth, and capers.
  5. Lower heat to medium. Simmer until all liquid is dissolved.
  6. Sprinkle parmesan cheese and mix thoroughly while warm
  7. Serve immediately.

Serves 4

Nutrition Information:

4g net carbs, 2g fat, 4g protein

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