Mexican Cauliflower Rice
Ingredients
- 4 cups cauliflower crumbles the sell this in stop and shop now
- 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 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- chopped cilantro
Instructions
- 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.
- 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.