DIRECTIONS

1 Heat 2 tbsp of oil in a pan and sauté the garlic, add half an onion (diced), and the peppers cut into rings.

2 As soon as the onion is golden brown, add the riced cauliflower as well while stirring often.

3 Season with a pinch of salt and a pinch of pepper.

4 Cook until all the water has been absorbed and the riced cauliflower has also taken on color.

5 Meanwhile, cut the bread into squares and toast it in the pan with a tbsp of oil.

6 Serve the dish hot with a side of croutons.