Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut into florets)
  • 2 tablespoons extra virgin olive oil
  • 1/4 onion (diced)
  • 1 jalapeño (minced)
  • 1 carrot (diced)
  • 1/2 cup frozen peas
  • 3 cloves garlic (minced)
  • 1/4 cup tomato sauce
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • fresh cilantro (chopped)

Instruction

  • Add the cauliflower florets to a food processor or chopper and pulse until the cauliflower resembles small bits (like rice.)
  • Heat olive oil in a large nonstick skillet. Add the onion, jalapeño, carrots and peas and stir fry until the onion is translucent, about 2 to 3 minutes.
  • Add the riced cauliflower and garlic and cook 3 to 4 minutes until tender. Add tomato sauce, salt, cumin, paprika and black pepper to the pan. Stir well and cook for 1 minute until heated through. Remove from heat and stir in the chopped cilantro.