Cauliflower Spanish Rice

Ingredients

• 2 Large heads of  cauliflower (Can also use frozen Cauliflower Rice)

• 2 tbsp extra virgin olive oil 

• 1 cup diced onion 

• 6 cloves garlic minced 

• 2 tsp cumin 

• 1 tsp salt + more to taste 

• 4 tbsp tomato paste 

• ½ to 1 cup chicken or vegetable broth 

• Fresh  cilantro for garnish ( optional)

• 2 limes, juiced (optional)

Directions:

Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inches pieces). Place inside a food processor or blender and pulse. You will probably need to do this in small batches.

Heat up a large skillet to medium heat. Coat the pan with oil. Add onion and sauté for 3 minutes, then add garlic and sauté another 1-2 minutes. 

Add in riced cauliflower, salt, and cumin. Stir around the vegetable mixture to coat.  Sauté for another 4-5 minutes.

Now add in cumin, salt, tomato paste, then ¼ cup broth (you might not need broth with frozen rice as it produces enough moisture). Bump up heat to medium high. Continue to stir around until the tomato paste dissolves in the mixture. If the mixture is to dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. 

Serve hot with garnish cilantro, lime juice, and add salt to taste.

Serving size: 1 cup