RECIPE SUMMARY
Spanish Cauliflower Rice
Makes 4 Servings: Counts towards 1 1/3 cups Vegetables, ¼ teaspoon Oil
INGREDIENTS
DIRECTIONS
Heat the oil in a large skillet over medium high heat.
Puree a small portion of the tomatoes into 2 tablespoons of tomato puree.
When the skillet is hot, add the onions, diced tomatoes, and jalapeño and sauté until just tender, about 2 to 3 minutes. Add in the garlic and cauliflower rice and sauté for another 2 minutes, until the cauliflower is tender.
Add the tomato puree, cumin, paprika, cayenne, salt and pepper; stir to evenly coat the vegetables and cook for 1 minute or until heated through.
Top with cilantro and serve.
Ingredients
Directions
Heat the oil in a large skillet over medium high heat.
Puree a small portion of the tomatoes into 2 tablespoons of tomato puree.
When the skillet is hot, add the onions, diced tomatoes, and jalapeño and sauté until just tender, about 2 to 3 minutes. Add in the garlic and cauliflower rice and sauté for another 2 minutes, until the cauliflower is tender.
Add the tomato puree, cumin, paprika, cayenne, salt and pepper; stir to evenly coat the vegetables and cook for 1 minute or until heated through.
Top with cilantro and serve.