Mexican Cauliflower Rice Risotto

Ingredients:

1 tablespoon olive oil

1 small onion, diced

1/2 teaspoon sea salt, or to taste

2 large cloves garlic, thinly sliced

1-10 ounce can diced tomatoes with chilies, fire-roasted preferred (choose mild or spicy with or without garlic, lime juice, cilantro, etc.)

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

3 cups cooked riced cauliflower (or substitute cooked rice)

1/2 cup Tofutti Better Than Cream Cheese, slightly softened

Garnishes: Tofutti Better Than Sour Cream, sliced fresh lime, salsa or pico de gallo, fresh cilantro sprigs, and optional frazzled onions and toasted pumpkin seeds

Directions:

Heat olive oil in large skillet over medium to medium-low heat, add onion, sprinkle with salt, and sauté, stirring frequently until softened, about 2 minutes. Add garlic and continue sautéing until very soft, three or so minutes.

Add tomatoes with juice and all spices and cook, stirring continually, until heated through. Add riced cauliflower and continue cooking and stirring until completely combined and bubbly.

Adjust heat as necessary to prevent cooking too fast. Stir in Tofutti Better Than Cream Cheese, 2 tablespoons at a time, until fully incorporated. Check for seasoning, adjust as desired, and serve hot with your choice of garnishes.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.