Peggys Mexican (Rice) Cauliflower

2 tbsp olive oil
1 head cauliflower
1/4 cup minced onion
1/4 cup diced bell pepper
1/2 tsp garlic
1/2 cup diced tomatoes
1 tsp. ground cumin
1 tsp. chicken bouillon
1/2 tsp. salt
1/2 tsp. pepper
1/4 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