Description
A quick and healthy cauliflower and tomato dish perfect for a weeknight dinner.
Ingredients
Scale
- ½ cup diced onion
- 1 Tablespoon olive oil
- 12 ounces frozen riced cauliflower (1 bag)
- 2 Tablespoons tomato paste
- 10 ounces Rotel diced tomatoes and green chiles (1 can, drained)
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 teaspoon minced garlic
- salt and pepper, to taste
Instructions
- In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
- Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
- Serve warm.
Notes
- This dish pairs well with rice or as a filling for tortillas.
- Add shredded cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg