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Kicked-Up Cauliflower Rice

1 head of fresh cauliflower, washed and cut from core and break the florets into crumble sizes
Olive oil
1 medium onion, chopped
1 green bell pepper, chopped
6 mini multi colored bell peppers, sliced
2 jalapenos, seeded and chopped
2 T. minced garlic
4 medium tomatoes, cut into chunks
6 T. tomato paste
1 t. ground cumin
1 t. paprika
Salt and red pepper
Chopped parsley, garnish
¼ c. Marzetti Simply Dressed Light Vinaigrette (Light Roasted Tomato Flavor)

  1. In a large skillet, drizzle oil in the bottom over medium heat.
  2. Add the onions and peppers and saute until tender, 2-3 minutes.
  3. Add the garlic, cauliflower and tomatoes and cook until cauliflower is tender, 3-5 minutes.
  4. Add the tomato paste and seasonings. Mix well.
  5. Cook and heat through.
  6. Add the vinaigrette and mix again.
  7. Taste for seasoning.
  8. Garnish with parsley.
  9. You can eat it at this point but I like to place it in a baking dish and place in a 300 degree oven for 15-20 minutes to crisp it up a bit.
    *The cooking time of this dish depends on how fast your cauliflower becomes tender.
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