This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways with sauteed tomatoes, onions, jalapeno and spices.
4 cups cauliflower crumbles (the sell this in stop and shop now)
1 teaspoon olive oil
1/2 medium onion, finely diced
2 medium plum tomatoes, small dice
1 jalapeno, seeds and membrane removed, minced
2 garlic cloves, minced
2 tablespoons tomato paste
½ teaspoon cumin
¼ smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.
Yield: 4 servings, Serving Size: 1 cup
Amount Per Serving:
Total Fat: 1.5g
Saturated Fat: g