Mexican Cauliflower "Rice"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cups Taylor Farms Cauliflower Pearls or 5 cups grated cauliflower1 very small onion, minced (about 1/3 cup) 1/4 cup sweet red pepper, minced2 tsp or 2 cloves garlic, minced2 Tbsp Cento Double-Concentrated Tomato Paste1 tsp Better Than Bouillion Reduced Sodium Chicken Base1/4 cup water 2 tsp ground cumin1 tsp ground oregano 2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp Chipotle Chili Powder1 1/2 tsp Chili powder
Grate the cauliflower or pulse in food processor until the basic size of rice. Microwave in a covered glass dish about 3-4 minutes depending on your microwave and how tender you want your "rice."
In a skillet over medium heat, saute onion, pepper, and garlic about a minute. Depending on how nonstick your pan is, you might need to add a few tablespoons of water to keep them from sticking. Add tomato paste, chicken base, 1/4 cup of water, and all seasonings.
Simmer down until almost all the water is evaporated and then stir into the cooked cauliflower. Serve hot.
Serving Size: Makes 4 servings (about 1 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user INSPUDHEAVEN.
In a skillet over medium heat, saute onion, pepper, and garlic about a minute. Depending on how nonstick your pan is, you might need to add a few tablespoons of water to keep them from sticking. Add tomato paste, chicken base, 1/4 cup of water, and all seasonings.
Simmer down until almost all the water is evaporated and then stir into the cooked cauliflower. Serve hot.
Serving Size: Makes 4 servings (about 1 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user INSPUDHEAVEN.
Nutritional Info Amount Per Serving
- Calories: 76.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 202.1 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 4.4 g
- Protein: 4.7 g
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