What to serve with Chicken Enchiladas

Cauliflower Spanish “Rice”

  • ½ head of cauliflower, pulsed in a food processor until rice-like
  • 1 large tomato, diced (do not drain the juice)
  • ½ onion, diced
  • 2 garlic cloves, minced
  • ½ jalapeno, deseeded and minced (optional)
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • dash of cayenne pepper
  • ¼ c. cilantro, chopped
  1. In a skillet over medium heat, saute onions, garlic, and jalapeno with 1-2 tsp. olive oil for 2 minutes or until fragrant.
  2. Add cauliflower until slightly browned. Add tomatoes and spices. Cook for 5-7 minutes. Fold in cilantro. Season with sea salt according to preference if needed.
SERVING SIZE: 1 Serving CALORIES: 35 calories FAT: 1.4g CARBOHYDRATES: 5.7gSUGAR: 2.5g SODIUM: 280mg FIBER: 2g PROTEIN: 1.5g
What to serve with Chicken Enchiladas