Cleochatra's Spanish " Rice" (Cauliflower)

This is an AWESOME low carb dish from a super cool blogger- I actually started composing poetry odes to Cleo in honor of her making a healthy alternative for Mexican Food. Cleochatra has invented a major amount of low carb dishes (and lost a ton of weight). I am posting it on Zaar because I wanted to get the exact nutritional values. If you cut down on the oil, it ends up being only a couple of Weight Watcher points for the WHOLE THING. If you like this- share the delicious healthy goodness with your friends and VOTE often.

• Ready In: 25 mins
• Serves: 6
• Yields: 1/2 cup

Ingredients

• 1 (16 ounce) bag frozen cauliflower, cooked and chopped (or grated or riced)
• 1⁄2 cup onion, chopped
• 1  cup mushroom, chopped
• 4  tablespoons canola oil
• 2  garlic cloves, chopped
• 1  teaspoon chicken bouillon (look for product with no msg)
• 1  teaspoon cumin
• 1 (10 ounce) can Rotel tomatoes & chilies (comes in Mild, Medium and Hot)

Directions

1. In a skillet over medium heat, cook onion, garlic and bouillon until onion is clear, about 5 minutes.
2. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown.
3. Stir in ro-tel or enchilada sauce. Remove from heat.
4. Let rest for 5 minutes.
5. Serve.
6. This also makes great leftovers.
7. {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!}.
8. Makes 6, ½ cup servings.