Mexican "Rice"

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10 ounces fresh cauliflower, grated, 1/2 medium

1 small onion, slivered, 2 1/2 ounces

2-3 tablespoons butter or oil or a combination

1/2 cup salsa

1/8 teaspoon garlic powder

3/4 teaspoon salt, or to taste

1/4 teaspoon pepper

1/8 teaspoon granular Splenda


1. In a very large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Bon Appetit!

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