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servings:

This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

• 4 cups cauliflower crumbles (the sell this in stop and shop now)
• 1 teaspoon olive oil
• 1/2 medium onion, finely diced
• 2 medium plum tomatoes, small dice
• 1 jalapeno, seeds and membrane removed, minced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon cumin
• 1/4 smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• chopped cilantro

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