Preparation Instructions:
- Remove cilantro, salsa, chili powder, and pumpkin seeds. Rough chop cilantro (stems and all); reserve.
- Add 1 Tbs. oil, salsa verde, and chili powder to a medium sauté pan; place over high heat. Cook 2-4 min., or until reduced by half.
- Add the cauliflower-corn mixture; season with salt, to taste. Cook 1-2 min. more, stirring frequently.
- Remove from heat. Add pumpkin seeds and cilantro; stir to combine.
Ingredients: Cauliflower, Corn, Salsa Verde (Tomatillo, Onion, Jalapeño, Cilantro, Garlic), Pumpkin Seeds (Pumpkin Seeds, Salt), Cilantro, Chili Powder
Nutrition Facts
Serv. Size: 7.25 oz (206g), Servings: 2, Amount Per Serving: Calories 350, Fat Cal. 60, Total Fat 7g (11% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 650mg (27% DV), Total Carb. 65g (22% DV), Fiber 10g (40% DV), Sugars 6g, Protein 11g, Vitamin A (20% DV), Vitamin C (70% DV) , Calcium (4% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
MAKE IT A MEAL
Chili Cilantro Cauliflower Rice is perfect for stuffing lettuce cups; just add guacamole, radishes, and pico de gallo.
