Spanish "Rice"

• One 16 ounce bag of frozen cauliflower makes 3 cups rice

• 1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced/processed)

• ½ cup onion, chopped

• 1 cup mushroom, chopped

• 4 Tbsp olive oil

• 2 cloves garlic, chopped

• 1 tsp chicken bouillion (look for product with no msg)

• 1 tsp cumin

• 1 can ro-tel mexican style tomatoes with chilis

1. In a skillet over medium heat, cook onion, garlic and bouillion 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.

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