Mexican Cauliflower-Rice

1 large head cauliflower or 4-5 cups riced cauliflower
1 red pepper, diced
1 cup celery, diced
6 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon chipotle chili powder
1 teaspoon cumin powder
1/2 teaspoon onion powder
1/4 cup organic pasture-raised chicken bone broth or vegetable stock
4 tablespoons low-sodium wheat-free tamari

Skip this step if using pre-riced cauliflower—Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower-rice.

Cook the all the diced vegetables in olive oil in a very large skillet over medium heat. Add the garlic, sauté until fragrant, about 30 seconds. Add all the dried seasonings, and stir to mix. Add the cauliflower-rice to the pan, turning and mixing the ingredients thoroughly.

Lower the heat to medium, add the broth. Stir and cook until the cauliflower is tender and no longer tastes raw, 8-10 minutes. Stir in the tamari. Taste. Add more if needed. Serve immediately.