1 tbsp. coconut oil
3 cups cauliflower
1 onion, chopped
1 tomato, chopped
2 cloves garlic, minced
3 tbsp. tomato paste
1/2 tsp paprika
1/2 tsp cumin
pinch salt and pepper
1. Chop up cauliflower head into big chunks. Place in food processor and chop until it is about the size of a piece of rice. OR -- my Trader Joes now has frozen organic cauliflower rice! If you use the frozen, take out of the freezer to dethaw several hours before cooking.
2. Heat the coconut oil on a large skillet. Add onions and sauté for about 2 min. Add the garlic and sauté for another min.
3. Add the cauliflower to the skillet and sauté another 5 min. Add the tomato paste, fresh tomato, and seasoning. Cook another 3 min.
4. If the cauliflower starts sticking to the bottom of the pan, add a little liquid, bone broth or water, and stir.
To make this into a meal, add some already cooked shredded chicken, or some black beans.