Low Carb Mexican "Rice"

1. In a very large skillet, with a lid, sauté the onion in butter and/or oil until tender.

2. Stir in grated cauliflower, then remaining ingredients.

3. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

4. Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs.

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Nutrient	Quantity
Total fats	1.0646 g
Protein	7.8547 g
Carbohydrates	26.019 g
Energy	122.6393 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0497 g
Water	402.4366 g
Aspartic acid	0.543 g
Calcium, Ca	110.7426 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Lutein + zeaxanthin	271.7794 g
Fiber, total dietary	8.8022 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	360.866 g
Niacin	2.8982 mg
Vitamin A, RAE	30.0552 g
Arginine	0.2881 g
Riboflavin	0.2209 mg
Tocopherol, beta	0.039 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0434 g
Glutamic acid	0.824 g
Sodium, Na	1010.83 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0089 g
Total lipid (fat)	1.0646 g
Manganese, Mn	0.6987 mg
Fructose	5.8741 g
Proline	0.218 g
Fatty acids, total saturated 16:0	0.2976 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0369 g
Sucrose	0.6137 g
Choline, total	144.2842 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0085 g
Sugars, total	11.8429 g
Serine	0.2542 g
Fatty acids, total saturated 10:0	0.0512 g
Fatty acids, total saturated 18:0	0.0341 g
Vitamin B-6	0.7873 mg
Selenium, Se	3.1335 g
Ash	5.4003 g
Tocotrienol, delta	0.026 mg
Fatty acids, total saturated 18:1 undifferentiated	0.1064 g
Pantothenic acid	2.1954 mg
Phenylalanine	0.196 g
Copper, Cu	0.2172 mg
Betaine	0.1031 mg
Thiamin	0.1999 mg
Methionine	0.0583 g
Iron, Fe	1.8739 mg
Carbohydrate, by difference	26.019 g
Phosphorus, P	178.372 mg
Folate, total	172.4583 g
Tocopherol, gamma	0.7867 mg
Lycopene	7882.015 g
Alanine	0.3403 g
Valine	0.3661 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.1499 g
Glycine	0.2129 g
Carotene, alpha	0.069 g
Glucose (dextrose)	5.3701 g
Fatty acids, total saturated 14:0	0.0014 g
Zinc, Zn	1.066 mg
Isoleucine	0.209 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.2005 g
Fatty acids, total saturated 14:1	0.0058 g
Leucine	0.3162 g
Tocotrienol, alpha	0.0162 mg
Vitamin A, IU	603.0122 IU
Folate, DFE	172.4583 g
Tryptophan	0.0615 g
Vitamin C, total ascorbic acid	141.2171 mg
Phytosterols	55.8415 mg
Fatty acids, total polyunsaturated 16:1 c	0.0085 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0806 g
Fatty acids, total saturated 20:0	0.0085 g
Tocotrienol, beta	0.572 mg
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1531 g
Vitamin K (phylloquinone)	50.588 g
Fatty acids, total saturated	0.4167 g
Histidine	0.1647 g
Fatty acids, total monounsaturated	0.1281 g
Threonine	0.2243 g
Folate, food	172.4583 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	1.9051 mg
Magnesium, Mg	66.1407 mg
Lysine	0.6307 g
Potassium, K	1258.8047 mg
Fatty acids, total polyunsaturated 24:1 c	0.0057 g
Cystine	0.0596 g
Fluoride, F	3.3433 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Butter	2 tablespoons	0	0	0
Garlic powder	0 teaspoon	1.2826	0.2818	0.0028
Cauliflower	10 ounces	70.8737	14.0897	0.7938
Onion	1 ounces	11.3398	2.6478	0.0283
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
salsa	0.5 cup	37.7	8.632	0.221
splenda sugar substitute	0 teaspoon	0	0	0