Mexican Cauliflower Rice
Servings: About 4
4 c. cauliflower crumbles (or one head, pulsed in a food processor)
1 tsp. olive oil
1/2 medium onion, finely diced
2 medium plum tomatoes, finely diced
1 jalepeno, seeded, cored, and minced
2 garlic cloves, minced
2 Tbsp. tomato paste
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 tsp. salt
Black pepper to taste
1/2 c. chopped cilantro
Heat the oil in a large skillet over medium-high heat. When hot, add the onion, tomato, and jalepeno and saute until the onion starts to soften, about 2 to 3 minutes. Add the garlic and cauliflower, and saute about 2 or 3 minutes more, until the cauliflower is just tender.
Add the tomato paste, cumin, paprika, cayenne pepper, salt and pepper. Stir to evenly coat the veggies, and cook for another 2 or 3 minutes, until heated through. Add the cilantro and serve.
Notes: This was really, REALLY good. Actually tastes like Mexican rice. The heat from the jalepeno is perfect, and the tomato paste gives it a savory, sweet roundness. This is a home run.