Spanish Cauliflower Rice
Author: Merry
Recipe type: Side Dish, Vegetarian
Serves: 4 to 6 servings
- 4 cups riced cauliflower (1 medium head provided a little over that amount)
- 1½ cup tomatoes, either canned or fresh.
- 1 teaspoon olive oil
- ½ onion, chopped
- 2 cups spinach, chopped finely
- 2 teaspoons chili powder
- ¼ cup olives, sliced (optional)
- 1 teaspoon cumin
- ¼ to ½ cup salsa
- Prep your vegetables so they are all chopped and ready.
- Combine the tomato, chili powder, cumin and salsa, to mix the spices in.
- Heat oil in a skillet, then add onion.
- Saute for 3 to 4 minutes.
- Add cauliflower for 3 minutes, stirring often.
- Stir in the tomato spice mixture and the spinach, cover, and simmer for 5 minutes.
- Most of the liquid should be absorbed now.
- If too dry you can add more salsa.
- If too moist, use a slotted spoon to remove from pan.
- Serve hot.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/spanish-cauliflower-rice/
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