Ingredients:

1 head of cauliflower

1 cup red and yellow bell pepper (chopped)

1 cup green onion (chopped)

1 cup purple onion (chopped)

1 ½ cup tomatoes (chopped)

1 Jalapeño

2 cloves garlic

½ cup hemp seeds

2 large tomatoes

½ cup sundried tomatoes

1 teaspoon chili powder

½ teaspoon cumin (optional)

Step 1: Add chopped red bell pepper, green onion, purple onion, chopped tomatoes to a large mixing bowl

Step 2: Chop cauliflower into four or five large pieces

Step 3: Add the cauliflower pieces into a food processor and pulse until cauliflower looks like rice (don’t over process)

Step 4: Add the “rice” to the same large mixing bowl that has the chopped vegetables.

Step 5: Using a garlic press, press the garlic into the rice and stir. If you do not have a garlic press use a knife and mince garlic into small pieces and add to the rice.

Step 6: Using a high speed blender (Vita-mix recommended) blend the 2 large tomatoes, one clove garlic, the sun-dried tomatoes, the chili powder, ½ the jalapeno  and the cumin until it forms into a thick paste. Add a few more sun-dried tomatoes if the sauce is watery.

Step 7: Pour the tomato paste into the large mixing bowl with the cauliflower rice and chopped vegetables. Stir well.

Step 8: Add hemp seeds and ½ lime squeezed and stir again.

Step 9: Dehydrate at 115 for one hour (optional) or use as is.

This cauliflower rice is versatile and can be used to make tacos, taco bowls, collard wraps and much more.

Serves: 4-6