INGREDIENTS
8 cups
pecans soaked for 2 hours, then ground coarsely
4 cups
cauliflower shredded to consistency of rice
2 cups
carrots diced
1 cup
onions diced
2 cups
celery diced
2 tbsp
extra virgin olive oil
1 tsp
truffle oil
2 tbsp
dried or fresh rosemary minced
salt & black pepper