Cauliflower Rice with FriChik Medallions

My daughter Omara makes this nice cauliflower rice that is not gummy or overcooked. Here is the recipe along with my recipe for Loma LInda Frichik medallions:

Serves 3-4.

Ingredients:

FriChik Medallions:

• 1 (12.5 oz) can Loma Linda FriChik
• 2 Tbsp vegetable oil
• 1 tsp Italian seasoning

Cauliflower Rice:

• 1 large head cauliflower, washed and fully dry
• 1 Tbsp olive oil

Directions:

FriChik Medallions:

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Brush the parchment paper.with half of the vegetable oil.
3. Drain the FriChik; pat dry. Cut each piece into about 5 slices or medallions.
4. Arrange the FriChik medallions on the oiled parchment. Brush tops with remaining vegetable oil
5. Sprinkle with Italian seasoning.
6. Bake 15 minutes. Set aside.

Cauliflower Rice and Serving Suggestion:

1. Grate the cauliflower on a box grater until it looks like grains of rice.
2. In a large skillet over medium heat, warm the olive oil.
3. Add cauliflower and saute about 5 minutes, or until some areas are slightly darker.
4. Serve the medallions on a bed of the cauliflower rice. If desired add a vegetable and/or some nori on the sides.