Description
This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Yield: 4servings | Serving Size: 1scant cup
Ingredients
4cupscauliflower crumbles, the sell this in stop and shop now
1teaspoonolive oil
1/2medium onion, finely diced
2medium plum tomatoes, small dice
1jalapeno, seeds and membrane removed, minced
2garlic cloves, minced
2tablespoonstomato paste
½teaspooncumin
¼teaspoonsmoked paprika
¼teaspooncayenne pepper
1teaspoonkosher salt
Freshly ground black pepper, to taste
chopped cilantro
Instructions
- 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.
Last Step:
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