Cauliflower risotto with shiitakes and goat cheese crumbles

by Daron

1 bag cauliflower rice 16 oz (or make your own ;)
2 tbs olive oil
2 small red peppers, sliced  (flat bottomed are best)
3 cloves pressed garlic
¼ lb small shitake mushrooms washed and whole
¼ cup Mama Lil’s peppers
3 oz fresh arugula
drizzle of aged fig balsamic vinegar 
goat cheese feta
salt to taste

Heat large sauté pan to medium & add olive oil and cauliflower- spread evenly in pan. Add garlic, peppers, mushrooms and pinch of sea salt. Cover pan and cook 10 minutes. Lower heat to simmer, add arugula and balsamic drizzle, let rest 5 minutes.