We love this Mexican inspired dish of Cauliflower “Rice” because it uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice! And cauliflower is a cruciferous vegetable which means it is kind to your waistline and “fights against cancer!” Eat up in confidence!
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 scant cup
Protein: 3 grams
Carbohydrates: 10 grams
Fat: 1.5 grams