Low Carb Mexican "Rice" - cooking recipe

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 a combination) or 2 -3 tablespoons 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

Preparation

In a very large skillet, with a lid, saute the onion in butter and/or oil until tender.
Stir in grated cauliflower, then remaining ingredients.
Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.
Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs.