Cleochatra's Spanish " Rice" (Cauliflower) Recipe #309334
This is an AWESOME low carb dish from a super cool blogger- I actually started composing poetry odes to Cleo in honor of her making a healthy alternative for Mexican Food. Cleochatra has invented a major amount of low carb dishes (and lost a ton of weight). I am posting it on Zaar because I wanted to get the exact nutritional values.
If you cut down on the oil, it ends up being only a couple of Weight Watcher points for the WHOLE THING. If you like this- share the delicious healthy goodness with your friends and VOTE often.
by Nocurfupa
25 min | 5 min prep
SERVES 6 , 1/2 cup
- 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)
- In a skillet over medium heat, cook onion, garlic and bouillon until onion is clear, about 5 minutes.
- Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown.
- Stir in ro-tel or enchilada sauce. Remove from heat.
- Let rest for 5 minutes.
- Serve.
- This also makes great leftovers.
- {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!}.
- Makes 6, ½ cup servings.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 309334 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars