Spanish Cauliflower "Rice"

1 tbl canola oil
1/2 c. chopped onion
1 cup sliced mushrooms
2 garlic cloves, minced
16 oz cauliflower, cooked
1 tsp chicken bouillon powder
1 tsp cumin
1 10-oz can chopped tomatoes with chilies

Heat the oil in a skillet over medium high heat. Saute the onion, mushrooms and garlic until the onion is soft. Set the skillet aside.

Place the onion mixture in a food processor with the cauliflower and whiz until smooth. Return this mixture to the skillet. Add the tomatoes and heat through.

6 servings