1⁄3 cup shredded monterey jack cheese (or sub dairy-free cheddar shreds)
splash of lemon juice (optional)
Instructions
In a large skillet over medium high heat, heat up the olive oil. Then, stir in the riced cauliflower (fresh or frozen), corn, and minced garlic. Saute for 3 - 4 minutes until warmed and softened.
Then, stir in spices, cooked rice, and dairy-free cheese. Cook for an additional 2 minutes.