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Spanish Cauliflower Rice

4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 3 2/3 cups Cauliflower Crumbles
  • 1/3 cups Tomato Sauce
  • 1/4 cups Vegetable Broth/Stock
  • 1 teaspoon mince Garlic, Cloves
  • 1 teaspoon Onion Powder
  • 1/2 teaspoons Cumin
  • 1/2 teaspoons Sea Salt
  • 1/4 teaspoons Black Pepper
  • 1 tablespoon juice Lime

Serving Day Ingredients

  • 1/4 cups chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3/4 cup
  • 68 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 409mg Sodium
  • 7g Total Carb
  • 4g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 3g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Wendi Polisi for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat the olive oil over medium heat in a large skillet.
  2. Add the cauliflower and saute for 5 minutes.
  3. Mix in the remaining ingredients.
  4. Cover and cook for 5 to 10 more minutes, until tender.
  5. Let cool.
  6. Divide the cauliflower rice among the indicated number of gallon freezer bags.
  7. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through. Top with cilantro.

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