Mexican Cauliflower “Rice”

Ingredients

• 1 small head cauliflower, grated/riced (~ 4 cups)
• 1 tsp olive oil
• 1/2 medium onion, finely diced
• 2 medium roma tomatoes, small dice
• ½ jalapeno, seeds and membrane removed, minced
• 3 garlic cloves, minced
• 2 Tbsp tomato paste
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Dash of cayenne pepper
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper (or to taste)
• 2 Tbsp fresh cilantro, chopped

Directions

Shred the cauliflower in a food processor using the grater disk (the attachment with the holes, not the blade). Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, about 2 minutes.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Makes 8 servings
Serving Size: ½ cup

Nutrition

Adapted from skinnytaste.com