Peggys Mexican (Rice) Cauliflower
- Number of Servings: 4
Ingredients
2 tbsp olive oil1 head cauliflower1/4 cup minced onion1/4 cup diced bell pepper1/2 tsp garlic1/2 cup diced tomatoes1 tsp. ground cumin1 tsp. chicken bouillon1/2 tsp. salt1/2 tsp. pepper1/4 cup water
Grate cauliflower or process in food processor until it resembles grains of rice. I ended up
with about 3 cups of cauliflower.
Saute onion, bell pepper, and garlic in olive oil. Add tomatoes, bouillon, spices, and water.
Simmer for a few minutes. Add cauliflower. Cover and cook over low heat until
cauliflower is tender. Uncover and cook a few minutes longer until liquid is reduced.
Serving Size: 4 1-cup servings
with about 3 cups of cauliflower.
Saute onion, bell pepper, and garlic in olive oil. Add tomatoes, bouillon, spices, and water.
Simmer for a few minutes. Add cauliflower. Cover and cook over low heat until
cauliflower is tender. Uncover and cook a few minutes longer until liquid is reduced.
Serving Size: 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 100.8
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 316.5 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 3.2 g
- Protein: 2.4 g
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