INGREDIENTS

  • 10 ounces fresh cauliflower , grated (about 1/2 medium-sized head)
  • 1 small onion , slivered (enough to make about 2 1/2 ounces)
  • 2-3 tablespoons butter or oil (or a combination)
  • 1/2 cup salsa
  • 1/8 teaspoon garlic powder
  • 3/4 teaspoon salt (to taste)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon Splenda sugar substitute

DIRECTIONS

  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.