I love hidden veggies. Especially when they take the place of loads and loads of rice and taste the same. This recipe is a glorious way to sneak in a lot of cauliflower. The great thing about the cauliflower in this recipe is that is soaks up the flavors from garlic, onions, jalapeno and Marguerite's and it tastes like real deal restaurant-style Mexican Rice. Enjoy friends.
Ingredients
1 head cauliflower
1 tablespoon olive oil
2 garlic cloves
1/2 white onion
1/2 jalapeno
1/3 cup can drained diced tomatoes and green chiles
1 teaspoon cumin
3 teaspoons Marguerite's All Natural Mexican Seasoning
1/2 cup Tomato Sauce
cilantro or scallions for garnish
Instructions
1) Shred cauliflower in food processor using shredding disc.
2) Heat olive oil in large skillet over medium high heat. Add garlic, onion and jalapeño and cook until onions caramelize and become translucent.
3) Add cauliflower rice and drained tomatoes and chiles, then stir in cumin and Marguerite's All Natural Mexican Seasoning. Allow the flavors to cook into rice for about 2-5 minutes.
4) Add tomato sauce and cook for another 2-5 minutes, until cauliflower has soaked up all tomato sauce.
5) Garnish with cilantro or scallions