2 Servings 10 min Cook
2 Large Egg, Hard-Boiled
1 Head medium (5-6" dia.) Cauliflower
1 Stalk, medium (7-1/2" - 8" long) Celery
1 Cup Green Peppers
5 Tbsp chopped Scallions
1 Dash Salt
1 Dash Pepper
1/3 Cup Light Mayonnaise
1 Tbsp Mustard
1 Tsp Lemon Juice
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Pinch Cayenne Pepper
1 Tsp Sugar
2 Tbsp Pickle Relish
Use a blender the pulse the cauliflower until it has reached a rice consistency.
Heat oil in a skillet over medium heat.
Add the onion and sauté until translucent.
Add the tomatoes and tomato paste.
Add cauliflower rice and cook around 10 mins (the juices should evaporate)
When done and cooled off add parsley.
Add pepper, salt, and any desired spices to your liking.