Low Cal Mexican (Cauliflower) Rice - Taco Not Included
Reader beware: The rest of the taco doesn't magically appear once you make the rice. This is a tasty side dish, or can be used inside of tacos, burritos, salads, or bowls. All the flavor for a quarter of the calories! Enjoy!
2 tbsps vegetable oil
one medium head of cauliflower
1/2 medium onion
1 large carrot
2 cloves of garlic
1 jalapeno pepper
.25 cup tomato sauce
1 cup of water
salt, pepper, cumin, paprka (or anything else that you think might make it tasty)
If you have a food processor, quarter the cauliflower and pulse until it looks like rice. If you don’t, you can use a grater, but be prepared to use some elbow grease. Option three is chopping into very small pieces. The effect we’re going for is rice.
Heat the oil in a large skillet (or wok) on medium-low.
Add onion, garlic, and carrots and cook for five minutes on low.
Add the cauliflower, stir, and cook for ten minutes on medium-low.
Once the cauliflower is cooked, add the liquids and spices.
Cook on low for 10 minutes.