I’ve made this for a few people and everyone is always surprised it’s not actually rice. I’m not sure if they are being gracious, but I personally think it is a pretty good substitute.
Ingredients
- ½ cup diced onion
- 1 Tbsp olive oil
- 1 (12-oz) bag frozen riced cauliflower
- 2 Tbsp tomato paste
- 1 (10-oz) can diced tomatoes and green chiles (drained)
- 1 tsp cumin
- ½ tsp chili powder
- 1 tsp minced garlic
- salt and pepper, to taste
Method
- In a large skillet over medium heat, sauté diced onion in olive oil, about 5 minutes, until tender.
- Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, drained diced tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
- Serve warm.
I open a can of tomato paste, use 2 Tbsp for the recipe and freeze the remainder in pre-portioned baggies or ice cube tray as 2 Tbsp, I can then throw in the frozen cube next month when I make the recipe again.
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