Main Ingredients:

CarbsPerServing: 39 total recipe
Effort: Easy

1 head cauliflower -- freshly ground
1 bell pepper -- diced rough
1/2 cup onion -- diced rough
olive oil
14 1/2 ounces whole tomatoes -- canned
1 tablespoon balsamic vinegar1 teaspoon worcestershire sauce -- 1 to
2
1 teaspoon splenda -- 1 to 2
salt and pepper -- to taste
2 scallions - optional -- green only, chopped
garlic powder/salt - optional

Cooking Preparation of the Recipe:

1) In a small saucepan, add tomatoes, vinegar, worcestershire sauce,
splenda, salt and pepper, and garlic, if using. Break up tomatoes
with a
wooden spoon. Simmer on medium low, covered for at least 30 minutes.
Be careful not to let it cook down too much.
2) Chop up peppers and onion and saute in olive oil a large skillet
over
medium high heat, until the pepper and onion start to get a little
charred.
3) While peppers and onions are cooking, remove outer leaves of
cauliflower,
and cut away at the base until you are left with a stalk stem to
hold onto
and all the green cut away. Use the stalk as a handle and grate the
entire
head of cauliflower on the largest hole. It should be in small,
grainy rice like pieces.
4) Add a little more olive oil to the skillet, and the cauliflower.
Stir,
to make sure the cauliflower is coated and continue to cook until
it's soft
like rice, but not mushy. (You may want to cover skillet with a lid
and
steam it a bit if you're in a hurry)
5) Serve topped with tomato sauce and little chopped scallion
(optional).

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