Mexican Cauliflower Rice (Very good, surprisingly delicious)

2 tablespoons extra virgin olive oil

3 cloves garlic, finely chopped

1 1/2 cups

plum tomatoes, chopped

1 chipotle pepper, in adobo sauce

4 cups cauliflower florets

In a medium saucepan, sauté the garlic in olive oil until golden.

Add the tomatoes and bring to a boil. Once boiling, turn to a simmer and cook for 30 minutes. Place in a blender with the chipotle pepper and puree until smooth. Check for seasoning.

Place the florets in a food processor and pulse a few times until they become the size of rice. You can also grate the cauliflower. This should yield about 4 cups.

In a large frying pan over medium heat, sauté the riced cauliflower with 1 cup of the tomato mixture for about 2–4 minutes or until tender. Serve immediately.