This recipe is superb when paired with Carnitas (this page) or your favorite Mexican dish. Don’t discount enjoying this for lunch on its own.
SLOW COOKER SIZE: MEDIUM
3 tablespoons olive oil
5 cups cauliflower florets
½ cup diced onion
2 garlic cloves, minced
½ cup canned tomatoes with green chiles, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper
¼ cup chopped fresh cilantro
1 cup shredded cheddar cheese
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Place the cauliflower in the work bowl of a food processor and pulse to rice, being careful not to overprocess. Place in the slow cooker.
3.Heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, 3 to 5 minutes. Add the garlic and continue to cook for 30 seconds more. Place in the slow cooker. Add the tomatoes and green chiles, chili powder, cumin, salt, and pepper to the slow cooker.
4.Cover and cook on High for 1 hour. Stir in the cilantro and sprinkle with the cheddar cheese. Cover the slow cooker and let it stand for about 10 minutes to allow the cheese to melt.
PER SERVING: 279 CALORIES ★ FAT 20 G (64%) ★ NET CARBS 11 G (16%) ★ PROTEIN 12 G (17%)
