By Avera

  • 10 ounces fresh cauliflower, grated, 1/2 medium

  • 1 small onion, slivered, 2 1/2 ounces

  • 2-3 tablespoons butter or oil or a combination

  • 1/2 cup salsa

  • 1/8 teaspoon garlic powder

  • 3/4 teaspoon salt, or to taste

  • 1/4 teaspoon pepper

  • 1/8 teaspoon granular Splenda

  1. In a very large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Nutritional Facts

Makes 6 servings
Can be frozen
Per Serving
56 Calories
4g Fat
1g Protein
5g Carbohydrate
2g Dietary Fiber
3g Net Carbs

dinner salsa mexican cauliflower ultra-low-carb low calorie

2 replies

Quigley 2009-09-23 22:04:05 -0500 Report

This is quite good! I left out the splenda and added about 1/8 tsp cumin and about 1/2 teaspoon of Knorr chicken boullion.

apanda 2009-08-09 22:36:29 -0500 Report

Im gonna try this one too. I miss being able to eat my rice. Now I don't have to miss it anymore. This sounds really good. Thanks for sharing with us.