Cleochatra's Spanish Rice (Cauliflower)

• 1 (16 ounce) bag frozen cauliflower, cooked and chopped (or grated or riced)
• 12 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)

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.
3. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown.
4. Stir in ro-tel or enchilada sauce.
5. Remove from heat.
6. Let rest for 5 minutes.
7. Serve.
8. This also makes great leftovers.
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. }.
11. Makes 6, 1/2 cup servings.

frozen cauliflower, onion, mushroom, canola oil, garlic, chicken bouillon, cumin, tomatoes

Taken from www.food.com/recipe/cleochatras-spanish-rice-cauliflower-309334 (may not work)