Cauliflower is riced for this side.
Heat olive oil over medium heat in a large skillet. Add garlic, onion, celery, and peppers; sauté until soft. Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin. Mix in small amount of stock (1 tbsp at a time) just to blend the flavors together. Note: 1 serving is 9g carbs and 3g fat