MEXICAN "RICE"

Ingredients

• 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

Directions

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.