Mexican Cauliflower "Rice"

About This Recipe

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Ingredients

• 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 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon kosher salt
• Freshly ground black pepper (to taste)
• chopped cilantro

Instructions

1. 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.
2. 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.