Cleochatra's Spanish Rice (Cauliflower) |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
This is an AWESOME low carb dish from a super cool blogger- I actually started composing poetry odes to Cleo in honor of her making a healthy alternative for Mexican Food. Cleochatra has invented a major amount of low carb dishes (and lost a ton of weight). I am posting it on Zaar because I wanted to get the exact nutritional values. If you cut down on the oil, it ends up being only a couple of Weight Watcher points for the WHOLE THING. If you like this- share the delicious healthy goodness with your friends and VOTE often. Ingredients:
1 (16 ounce) bag frozen cauliflower, cooked and chopped (or grated or riced) |
1/2 cup onion, chopped |
1 cup mushroom, chopped |
4 tablespoons canola oil |
2 garlic cloves, chopped |
1 teaspoon chicken bouillon (look for product with no msg) |
1 teaspoon cumin |
1 (10 ounce) can rotel tomatoes & chilies (comes in mild, medium and hot) |
Directions:
1. In a skillet over medium heat, cook onion, garlic and bouillon until onion is clear, about 5 minutes.
2. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown.
3. Stir in ro-tel or enchilada sauce. Remove from heat.
4. Let rest for 5 minutes.
5. Serve.
6. This also makes great leftovers.
7. {Michelle's notes: I use my food processor to chop the mushrooms and cauliflower while the onions are cooking with great success, sometimes for a treat I add a little Spicy Chorizo to the onion while it is browning- but watch out for how many calories that adds!}.
8. Makes 6, 1/2 cup servings.
|
|