Loaded Mexican Cauliflower

Name: Loaded Mexican Cauliflower Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1.5 cups green bell pepper chopped; 1.5 cups yellow onion chopped; 8 cloves garlic minced; 10 cups raw riced cauliflower (or approx 9 cups frozen); 2 tbsp chili power; 2 tbsp ground cumin; 1 tbsp granulated garlic or garlic powder; 1 tbsp New Mexico (or other) dried ground chile; 1 cup chicken stock or broth; 1 can (14.5 oz) diced tomatoes; 1 can (5.5 oz) tomato juice; 1 can (6 oz dry weight) XL olives quartered; 1/2 cup real bacon crumbles (Kirkland is good); 1.75 cup 365 Organic Diced Tomatoes

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 10

Ingredients

1 tbsp Extra Virgin Olive Oil 1.5 cups green bell pepper, chopped 1.5 cups yellow onion, chopped8 cloves garlic, minced10 cups raw riced cauliflower (or approx 9 cups frozen)2 tbsp chili power2 tbsp ground cumin1 tbsp granulated garlic or garlic powder 1 tbsp New Mexico (or other) dried ground chile 1 cup chicken stock or broth1 can (14.5 oz) diced tomatoes1 can (5.5 oz) tomato juice1 can (6 oz dry weight) XL olives, quartered1/2 cup real bacon crumbles (Kirkland is good)1.75 cup 365 Organic Diced Tomatoes

Directions

Add olive oil to pan over medium heat. Add bell peper and onion to pan; saute 5 minutes or until soft. Stir in garlic and dry spices and cook for 1-2 minutes. Add cauliflower and continue cooking5-8 minutes, stirring occasionally. If you are using frozen cauliflower, this step will need extra time. Add chicken stock, tomatoes, tomato juice, bacon and olives. Stir together and saute additional 30 to 40 minutes uncovered, until liquid is absorbed.

Serving Size:�makes 10 1-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 130.1
Total Fat: 6.0 g
Cholesterol: 0.0 mg
Sodium: 508.8 mg
Total Carbs: 12.9 g
Dietary Fiber: 3.8 g
Protein: 6.1 g

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