Spanish Cauliflower Rice

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• 1 large head of cauliflower
• 2-3 small carrots
• 2 tablespoons butter
• 1 and 1/2 teaspoons chicken bouillon*
• 1 teaspoon salt
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 8-ounce can tomato sauce (most of the can)
• chopped cilantro, to garnish

DIRECTIONS:

1. Slice the cauliflower in half, then in half again. Cut off the stem from each quarter and discard.
2. Chop the cauliflower into 1-inch pieces. Place 1/3 of the cauliflower into a food processor and pulse in 1-second intervals until it looks like rice. Remove to a bowl and repeat twice more.
3. Peel a couple carrots and roughly chop. Add to the food processor and pulse again until it looks the same as the cauliflower.
4. Meanwhile, in a large skillet melt the butter over medium-high heat. Add the chicken bouillon and stir together. When it is hot, add the cauliflower and carrots.
5. Add salt, chili powder, and cumin.
6. Stir occasionally for about 7-10 minutes, or until the veggies are tender.
7. Slowly stir in the tomato sauce. You don’t have to add the entire can. Just until it looks good to you.
8. Cook for another 2 minutes. Add more seasonings to taste.
9. Remove from heat, sprinkle with cilantro, and serve hot!

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