Mexican Cauliflower "Rice"

MEXICAN CAULIFLOWER "RICE"

1 Freestyle Points 58 calories

TOTAL TIME: 10 minutes

This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

INGREDIENTS

4 cups cauliflower crumbles (the sell this in stop and shop now)

1 teaspoon olive oil

½ 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

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 to 3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 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.

Directions at skinnytaste.com

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