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Just ran across this one for you adventurous ones to try first. :) Let me know!
One 16 ounce bag of frozen cauliflower makes 3 cups rice
1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced/processed) 1/2 cup onion, chopped 1 cup mushroom, chopped 4 Tbsp canola oil 2 cloves garlic, chopped 1 tsp chicken bouillion (look for product with no msg) 1 tsp cumin 1 can ro-tel
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.
This also makes great leftovers.
Makes 6, 1/2 cup servings.
Nutritional information for 1/2 cup (with ro-tel):
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