Remove any green leafy parts from the cauliflower. Grate the cauliflower on the medium-size holes of a grater.
Heat the oil in a large saute pan over medium-high heat. When the oil is hot add the riced cauliflower, tomato, jalapeno, and corn. Cook while stirring for 1 minute.
Cover the pan and cook, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
Take the pan off the heat and stir in the paprika, garlic, cumin, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with additional salt & pepper if necessary.
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