| riced cauliflower | 4 cups |
| small yellow onion, diced | 1 |
| garlic, minced | 2 cloves |
| jalapeño, diced | 1 |
| tomato paste | 2 tablespoons |
| roma tomatoes, diced | 2 |
| cumin | 1 tablespoons |
| paprika | 1/2 tablespoons |
| veggie broth/water | 2 tablespoons |
| salt and pepper | some |
| olive oil | some |
Heat olive oil in a nonstick skillet over medium-high heat. Sauté onion, garlic, jalapeño and diced tomatoes for 8-10 minutes, until onions are translucent and tomatoes have broken down.
Add riced cauliflower, tomato paste, cumin, paprika and veggie broth or water. Stir well to dissolve tomato paste in liquid and coat cauliflower with spices and tomato. Continue to sauté, stirring often, for 5-8 minutes, until cauliflower is tender and excess liquid has cooked off. Serve.
