Tried a new recipe.
Monday, April 10, 2017
I wanted to try the frozen riced cauliflower that I have heard so much about. Once I tried it, I did not like it that well. I found this recipe and I love it! You can't tell it's cauliflower instead of rice! My husband thought it was rice.
My family thought it was a little bit too spicy. So, next time I make it I will cut back on the spices a bit. The first time I made this recipe I cut all of the ingredients in half, because I wasn't sure we would like it. Cut the recipe in half if you like and try this out!
I know there are many more riced cauliflower recipes out there to try. I may do some more looking!
Mexican Cauliflower "Rice"
58 calories Total:10 minutes
(I have not put this in the SP recipe calculator yet)
This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
2 10 oz. Birds Eye Steamfresh Riced Cauliflower with roasted garlic
1 teaspoon olive oil
1/2 medium onion, finely diced
1 15 oz. can diced tomatoes (drained)
1 jalapeno, seeds and membrane removed, 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
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. Cook the riced cauliflower in the microwave according to directions on package. Then add the steamed cauliflower the skillet.
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.
Yield: 4 servings, Serving Size: 1 cup
*This recipe is adapted from the following website:
Read more at http://www.skinnytaste.com/mex