Cleochatra's Spanish " Rice" (Cauliflower)

1. 1

   In a skillet over medium heat, cook onion, garlic and bouillon until onion is clear, about 5 minutes.

2. 2

   Add mushrooms and cauliflower, chopping and stirring.

3. 3

   Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown.

4. 4

   Stir in ro-tel or enchilada sauce.

5. 5

   Remove from heat.

6. 6

   Let rest for 5 minutes.

7. 7

   Serve.

8. 8

   This also makes great leftovers.

9. 9

   {Michelle's notes: I use my food processor to chop the mushrooms and cauliflower while the onions are cooking with great success, sometimes for a treat I add a little Spicy Chorizo to the onion while it is browning- but watch out for how many calories that adds!

10. 10

    }.

* Per serving · 4 servings · Values may vary.

No additional tips available.