Mexican Cauliflower Rice

I tried a new recipe which substituted a riced Cauliflower for long grain rice.  This turned out well as a substitute for a Spanish rice dish. I served it with a spicy red vegetarian Chili with beans. You can find the recipe from this very helpful website: http://www.skinnytaste.com/mexican-cauliflower-rice/

Mexican Cauliflower Rice

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. (I bought the riced cauliflower in the freezer section of Trader Joe's.

Ingredients:

• 4 cups cauliflower crumbles (the sell this at Trader Joe's and Costco)
• 1 teaspoon olive oil
• 1/2 medium onion, finely diced
• 2 medium plum tomatoes, small dice
• 1 jalapeno, seeds and membrane removed, minced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• ½ teaspoon cumin
• ¼ smoked paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• chopped cilantro

Directions:

1. 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, 2 minutes.

2.  Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir in evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped Cilantro and serve.

 Here's what the package of frozen riced cauliflower looks like at Trader Joe's

 

Nutrition Information

Yield: 4 servings, Serving Size: 1 scant cup

• Amount Per Serving:
• Smart Points: 1
• Points +: 2
• Calories: 58
• Total Fat: 1.5g
• Saturated Fat: g
• Cholesterol: 0mg
• Sodium: 379mg
• Carbohydrates: 10g
• Fiber: 4g
• Sugar: 1g
• Protein: 3g