One-Dish Chile Cheese Riced Cauliflower
Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
Sea salt
4 to 6 large garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1-14 ounce can fire roasted tomatoes
1-4 ounce can green chiles, mild or spicy
8 ounces Tofutti Better Than Cream Cheese
Juice 1 small lime
Approximately 4 cups (16 ounces) cooked cauliflower rice or cooked white rice
Optional: 1/4 cup shredded vegan parmesan
Garnishes: Tofutti Better Than Sour Cream, Pico de Gallo, and lime wedges
Directions:
Preheat oven to 350 degrees.
Warm olive oil in large oven-proof skillet over medium heat. Add onion and a pinch salt, and sauté, stirring frequently, for a couple minutes. Add garlic and cook, stirring frequently, two to three minutes or until onion and garlic are tender and beginning to turn golden. Stir in spices followed by tomatoes and chiles. Cook a minute or two, stirring, until mixture is warm through.
Add Tofutti Better Than Cream Cheese, a couple tablespoons at a time, and stir to melt. Tear Tofutti American Slices into quarters, add, and stir until melted. Stir in lime juice and cooked cauliflower rice or white rice and cook to heat through. Check for salt and stir in a pinch more if necessary.
Sprinkle top with shredded vegan parmesan, if desired, and place skillet in oven. Bake 25 minutes or until bubbly. Serve immediately topped with Tofutti Better Than Sour Cream, Pico de Gallo, and lime wedges.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
