Cauliflower Spanish "rice"

1 head cauliflower, cut into florets
16 oz ground beef, 80% lean
1 tablespoon olive oil
1 C onion, chopped
1/4 tsp garlic powder (or 2 cloves of garlic)
8 ounces canned tomatoes, chopped
Salt and pepper to taste

Cook the cauliflower by steaming in a vegetable steamer or boiling in salted water (cooking to 'al dente' stage where it's cooked through but not soft.) Chop fine.

While that is cooking, in a large skillet, heat the olive oil on MEDIUM. Add the onion and green pepper and cook, stirring often, until golden. Add the garlic and cook for a minute then add in ground beef and cook until browned. Add the tomatoes and stir in.

When the cauliflower is cooked, stir it in and continue to cook, breaking up the cauliflower and tomatoes with the edge of a spatula while stirring.

Let cook until liquid has cooked off and seasoning is to your liking.

Serving Size: makes 5 1-cup servings