I’ve been
eating a lot of riced cauliflower lately. I use it as a substitute for rice and
pasta. So, I’ve been looking for ideas
on how to make it differently. I found a
recipe on Pinterest which inspired this version. I’ve
made it two times now and I’m really in love with it. You can eat it right out of the oven – or make
it ahead for lunches. It heats up very
nicely in the microwave. It’s spicy,
full of flavor and really delicious. The
best part is I don’t feel deprived because I’m not having rice. Enjoy!
Ingredients:
1lb. bag of
riced cauliflower
10 oz. can
of diced tomatoes with green chilies (I use the roasted diced tomatoes from
Trader Joes, which is also where I get my riced cauliflower from.)
1/3 jalapeno,
diced (if you remove the seeds you’ll get the flavor of the jalapeno without the
intense heat)
2 cloves
garlic, minced
Handful of
fresh cilantro, chopped
Olive Oil
Chili Powder
Salt
Directions:
Place the
cauliflower, jalapeno, garlic and tomatoes into a bowl. Toss well to combine the ingredients.
Spread the
cauliflower mixture onto a baking sheet that has edges.
Lightly
drizzle the cauliflower with Olive Oil. Sprinkle
salt and chili powder over the cauliflower.
Bake at 350
for about 20 minutes. Turn the mixture
with a spatula. Return to the oven and
bake for an additional 20 minutes.
Remove from
oven; allow to cool slightly. Sprinkle chopped cilantro over the cauliflower
and toss to combine.
