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Mexican Style Cauliflower Rice |  Vegetable Day

Sharon's Recipe
makes 8 servings - each serving uses 4 oz of your daily vegetable allowance

Ingredients
Print
  • 1 head organic cauliflower
  • 2 small tomatoes, chopped
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 TBSP tomato paste
  • dash of salt
  • dash of pepper
  • dash red pepper flakes
  • ¼ cup fresh cilantro, chopped
  • juice from one lime
  • PAM or other zero-calorie cooking spray
Directions
  • preheat oven to 350°
  • spray shallow baking pan with PAM
  • using a food processor with a grating blade, grate all the cauliflower and set aside
  • in a high speed blender or food processor, blend tomatoes, onion, garlic, tomato paste, salt, pepper and red pepper flakes until smooth
  • mix the tomato blend evenly into the shredded cauliflower
  • pour into prepared pan
  • bake for 20 mins
  • stir
  • bake for another 20 mins
  • remove from oven
  • transfer to serving dish
  • mix in chopped cilantro
  • drizzle with lime juice
  • enjoy!
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