Mexican Style Cauliflower "Rice"

I'm leaving for Russia in a few days so I've been trying to use up my food supplies. I realized that I still had riced cauliflower in the freezer, so I decided to make some sort of "rice" dish. Plus I wanted to use my tomato paste and salsa – Mexican style rice seemed like a natural choice. I honestly have to say that this recipe came out very good. It is far from bland, like most cauliflower rice dishes tend to be.

Ingredients and calories:

1.5 cups of riced cauliflower (~40)

1/3 cup of white onion, sliced (~21)

1/2 of a bell pepper, diced (~18)

1 medium tomato, cut into 16 chunks (~22)

2 tbsp of tomato paste (30)

1/2 of a lime (0, it's for the juice)

Salt (0)

Pepper (0)

Paprika (0)

Ground sage (0)

Fresh cilantro (0)

1 tbsp nutritional yeast (15)

2 tbsp of salsa (10, I used Pace brand)

1/2 of a small avocado (~107, optional)

Total calories, including avocado (Makes one serving): ~263

I buy my cauliflower already riced, but you can also cut a medium sized head of cauliflower into small pieces and put them through a food processor. Spray a medium to large pan with a bit of olive oil, put over medium heat, and add in the onion, riced cauliflower, bell pepper, tomato, and tomato paste. Mix thoroughly so that the tomato paste is spread evenly throughout. Cover the pan and let steam for 5 to 7 minutes. Squeeze in the lime juice and shake in the salt, pepper, paprika, and sage (as much as desired!). Cover and let steam for another 7 minutes. Top with cilantro, nutritional yeast, and salsa, put an avocado on the side, and serve :)

#Avocado #Savory #Singleserving #Cauliflower #Glutenfree #Vegan #LowCarb