1 head of cauliflower, grated*
1 Tablespoon olive oil
2 tomatoes, chopped
2 cloves garlic, finely chopped
1/4 cup onion, chopped
1/4 cup bell pepper, chopped (can use any color, for a more authentic taste, use green. I like to use a little of yellow & green for more pops of color)
1 jalapeño, seeded, deveined & chopped
1 & 1/2 teaspoons salt
1 & 1/2 teaspoons cumin
1/2 cup water
Trim the florets of cauliflower from the stem & leaves. Place the florets in a food processor fitted with the grating attachment. Process until all the florets have been turned into "rice" You can also use a box cheese grater & do this by hand.
Heat the oil in a large skillet or dutch oven over medium heat. Add the tomatoes, onion, bell & jalapeño peppers, and garlic. Saute for about 5 minutes, stirring frequently, until onions start to look translucent. Add in cauliflower and continue cooking for 5-7 more minutes.
Add in cumin, salt, and water. Stir to combine, and then cover for 5 minutes to let the cauli-rice steam. Remove lid and continue cooking until all the water has absorbed, stirring every few minutes.