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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet over medium heat, cook onion, garlic and bouillon until onion is clear, about 5 minutes. | 2. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown. | 3. Stir in ro-tel or enchilada sauce. Remove from heat. | 4. Let rest for 5 minutes. | 5. Serve. | 6. This also makes great leftovers. | 7. {Michelle's notes: I use my food processor to chop the mushrooms and cauliflower while the onions are cooking with great success, sometimes for a treat I add a little Spicy Chorizo to the onion while it is browning- but watch out for how many calories that adds!}. | 8. Makes 6, ½ cup servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1	bag	cooked chopped riced frozen	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
mushroom	1	cup	chopped	-	-	-	-
canola oil	4	tablespoons		495.04	0.0	0.0	56.0
garlic clove	2		chopped	-	-	-	-
chicken bouillon	1	teaspoon		5.34	0.3602	0.3332	0.2776
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
rotel tomato chilies	1	can		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.