1 bag of frozen cauliflower rice (12 ounces), or use 2 cups of fresh grated cauliflower
2 to 3 green onions
1 tablespoon vegetable oil
1 clove garlic, finely minced
3/4 cup thick and chunky salsa
2 teaspoons taco seasoning mix
salt and freshly ground black pepper, to taste
Instructions
Cook the cauliflower rice following package directions. If you are using fresh cauliflower rice, saute in a skillet over medium heat in about 1 tablespoon of vegetable oil for about 5 minutes, stirring frequently. Alternatively, it may be steamed in a plastic wrap-covered container in the microwave in a teaspoon or two of water for about 3 to 5 minutes.
Slice the green onions thinly. Separate the dark green tops from the white and light green parts.
Heat 1 tablespoon of vegetable oil in a medium saucepan or saute pan over medium heat. Add the sliced white and light green parts of the green onions. Cook for about 2 minutes, stirring constantly. Add the garlic and the sliced dark green tops and continue cooking for 2 minutes, stirring constantly. Add the hot cauliflower rice, salsa, and taco seasoning. Taste and add salt and pepper, as needed.