Mexican Cauliflower "Rice"

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 cups Cauliflower crumbles
  • 1 Cilantro
  • 2 Garlic cloves
  • 1 Jalapeno
  • 1/2 Onion, medium
  • 2 Plum tomatoes, medium small

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper
  • 1 tsp Kosher salt
  • 1/4 Paprika, smoked

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on skinnytaste.com

Description

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 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 2-3 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.

Nutrition