Mexican Cauliflower Rice

Ingredients:

• 4 cups cauliflower crumbles
• Splash chicken broth or water
• 1/2 medium onion, finely diced
• 2 medium plum tomatoes, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• ½ tsp cumin
• ¼ tsp smoked paprika
• ¼ tsp cayenne pepper
• 1 tsp salt
• Freshly ground black pepper, to taste
• Chopped cilantro

Directions:

1. Heat skillet over medium-high heat. When hot, add the onions and tomatoes, and sauté until just tender, about 2-3 minutes, along with a little water or chicken broth.
2. Add the garlic and cauliflower and sauté until the cauliflower is just tender, about 2 minutes.
3. Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through.
4. Add chopped cilantro and serve.

Makes about 2 servings.