MORE CRAB CAKES with CAULI-CHERRY-TOMATOES-MUSHROOMS RICE!

I simply love crab cakes, either if I make them at home or purchase them at Wegman’s, my favorite grocery store. Wegman’s signature crab cakes are amazing. You will not find unnecessary ingredients and the little fillings let the crab meat to stand out. (No, I don’t get paid by them, smile!) Today I am using their crab cakes.
 
Approximate Prep and Cooking Time:
Approximate Cost: $19.80 or $9.90 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 crab cakes ($14.00)
2 cups of riced cauliflower ($1.50)
10 cherry tomatoes (.90)
½ onion, sliced (.30)
5 cloves of chopped garlic (.30)
5 Dry Shitake mushrooms hydrated in warm water and chopped (.70)
1 handful of Italian parsley to garnish (.30)
1 ½ tsp. Angie’s basting oil for the rice, and to cook the crab cakes. (See my link below) (.30)
2 tbsp. Beef broth (.20)
1 tsp. Paprika (.15)
1 tsp. Adobo (.15)
1 Avocado ($1.00)
 
Directions
In a skillet with basting oil, sauté the onion and garlic.
Hydrate the mushrooms, then cut them up and add them to the sautéed onions.
Cut the tomatoes and add them to the sautéed onions and garlic.
Add the cauliflower rice, adobo, paprika and beef broth. Stir.
Cover and cook in low for about 2-3 minutes until tender; however not mushy.
Finally, cook the crab cakes in med. until golden brown in both sides.
Slice the avocado, throw some parsley leaves and cauliflower rice to the plate.
Done!
 
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil