Cauliflower “Rice” Spanish Style

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What You Will Need:

I head of cauliflower cored then broken into large florets, then shred it with a cheese grater.

1 C tomatoes chopped

1/2 roasted green chili chopped (If you are in a hurry use 1/2 a jar of green chilies.)

1/2 Tbs chili powder

1/2 Tbs cumin

2 garlic cloves minced

1/4 C cilantro chopped

Directions:

Heat the oven to 400.

Place the whole green chili on a cookie sheet and roast it until the skin starts to turn black. Remove from oven and simply peel off the skin. (Or use a Jar of chili.)

Core your cauliflower, break it into florets and shred it with a cheese grater.

Heat a pan on the stove to medium heat.

Add all the ingredients together and cook for 5 minutes, or until you like the consistency.

*1 cup is a serving
25 cal 5.3 g carbs 2.5 g fiber 2 g pro 2.5 g sugar
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*I am using the cauliflower rice as a side dish to my chicken lettuce tacos.

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