Mexican Cauliflower Rice

Directions

1. Using a food processor, pulse cauliflower in batches until finely minced
2. Set aside
3. In a small saucepot, boil tomatoes with ¼ onion for 5-7 minutes, until tomatoes are tender
4. Remove tomatoes and onion from water and blend with salt
5. Warm-up oil in large sautè pan over medium-high heat
6. Once the oil is hot, carefully and quickly add tomato/onion puree to oil
7. Add bay leaf and cook the mixture over medium heat until the puree darkens and slightly thickens
8. Add peas, carrots and cauliflower to the pan, and cook over medium heat for 8-10 minutes, or until cauliflower is tender
9. Taste and season with salt, if necessary