Mexican Cauliflower "Rice"

Ingredients

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ½ medium or 55g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Finely chop the cauliflower using a grater or food processor until it resembles rice; set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onions, tomatoes, and jalapeno, and sauté until just tender, about 3-5 minutes. Add the minced garlic and riced cauliflower, and sauté until the cauliflower is just tender, about 2 minutes.
3. Add the tomato paste, cumin, smoked 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.

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