Spanish "Rice"

So I've been on the South Beach for 4 weeks now. I haven't lost as much as the book says you will lose. I lost 5 pounds and I'm ok with that for now. I really let myself go for a while but I'm back on it. It's sad because I never did much to watch my weight when I was younger but now that I'm out of school and live a more sedentary life, I have to actively watch what I eat and exercise when I get the change.

Well Phase 1 requires you to cut carbs completely. It's not as hard as it looks and I'm an avid carb lover. I saw this recipe for Spanish rice, but the trick is that isn't not rice at all. It's cauliflower! I used to hate that stuff growing up but I really like it now. This recipe comes from A Veggie Venture. It is super easy to make and it tastes just like the real thing.

Cauliflower Spanish "Rice"

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped
Salsa to taste
Salt and pepper to taste

COOK THE CAULIFLOWER by steaming in a vegetable steamer or boiling in salted water, cooking to the 'al dente' stage where it's cooked through but not soft. Chop fine.

MEANWHILE in a large skillet, heat the olive oil on MEDIUM til shimmery. Add the onion and green pepper and cook, stirring often, until golden. Add the garlic and cook for a minute. Add the tomatoes and stir in. When the cauliflower is cooked, stir it in and continue to cook, breaking up the cauliflower and tomatoes with the edge of a spatula while stirring. After cooking awhile, stir in the salsa. Keep cooking, keep tasting, adding more salsa and salt and pepper as needed. The dish is 'done' when the liquid has cooked off, the salsa and seasoning are perfect, and the rest of supper is done too!