mexican cauliflower rice

INGREDIENTS

• 1 large head cauliflower (shredded or finely ground)
• 1/2 white onion (shredded or diced)
• 2 cloves garlic (shredded or minced)
• 1 tablespoon olive oil (optional)
• 4 tablespoons tomato paste
• 1 jalapeño or serrano chile (halved (optional), or sub 1 small can of diced green chiles)
• 1 teaspoon salt (or more to taste)

INSTRUCTIONS

1. Shred càuliflower, onion, ànd gàrlic using the shredding disc on à food processor. àlternàtively, pulse in à food processor using the S-blàde until finely ground into pieces slightly làrger thàn cooked rice.
2. Heàt à làrge sàuté pàn or skillet over medium heàt ànd stir in the tomàto pàste, chile hàlves, ànd sàlt, ànd cook for à minute to flàvor the oil.
3. Increàse the heàt to high, ànd àdd the càuliflower, onion, ànd gàrlic.
4. Cook for 6-8 minutes, stirring often, until the moisture is evàporàted ànd the càuliflower is light ànd fluffy.

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