Mexican Cauliflower Rice

www.skinnytaste.com

• 2 cups cauliflower crumbles
• ½ teaspoon olive oil
• 2 Tablespoons onion, finely diced
• 1 medium plum tomato, small dice
• 1 jalapeno, seeds and membrane removed, minced
• 1 garlic clove, minced
• 1 Tablespoon tomato paste
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• Chopped cilantro

Heat the oil in a large skilled over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 mins. Add the garlic and cauliflower; sauté until the cauliflower is just tender; about 2 minutes. 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.

Serving size 1 cup. 58 Calories, 1.5g fat, 379mg sodium, 10g carbohydrates, 4g fiber, 1g sugar, 3g protein