Cleochatra's Spanish "rice" (Cauliflower)

Ingredients

• 1 (16 ounce) bag frozen cauliflower, cooked and chopped (or grated or riced)
• 1/2 cup onion, chopped
• 1 cup mushroom, chopped
• 4 tablespoons canola oil
• 2 garlic cloves, chopped
• 1 teaspoon chicken bouillon (look for product with no msg)
• 1 teaspoon cumin
• 1 (10 ounce) can Rotel tomatoes & chilies (comes in Mild, Medium and Hot)

Directions

1. 1

   In a skillet over medium heat, cook onion, garlic and bouillion until onion is clear, about 5 minutes.

2. 2

   Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown.

3. 3

   Stir in ro-tel or enchilada sauce. Remove from heat.

4. 4

   Let rest for 5 minutes.

5. 5

   Serve.

6. 6

   This also makes great leftovers.

7. 7

   {Michelle's notes: I use my food processor to chop the mushrooms and cauliflower while the onions are cooking with great success, sometimes for a treat I add a little Spicy Chorizo to the onion while it is browning- but watch out for how many calories that adds!}.

8. 8

   Makes 6, ½ cup servings.