Spanish Cauliflower Rice Pilaf

This recipe is a variation of the original Cauliflower Rice recipe I posted a few weeks ago. While reading Chef AJ's book Unprocessed, I found that she had a recipe for Raw Cauliflower Rice, which was similar to what I had found a few weeks earlier on the internet, but she used an 'Orange' cauliflower instead of the usual white one and called her raw version, Spanish Rice. So I decided to try this modified and 'cooked' version. 

Spanish Cauliflower Rice Pilaf

Prep Time: 10-12 min

Ingredients: 

1. 1 head of Orange cauliflower
2. 1/2 Onion, diced finely
3. 2 Portabella Mushrooms, diced
4. 1 tbsp Taco seasoning
5. Salt and Pepper, to taste

Directions:

Shred cauliflower using a hand-held shredder, or in a food processor. Set aside. Line a large skillet with water and cook onion until it is transparent and cooked down. Then add taco seasoning, and another splash of water, if necessary. Add in Taco seasoning, Salt and Pepper and mushrooms and cook for a few minutes until mushrooms have released most of their water, and the whole mixture is about dry. Turn off heat. Add Cauliflower and toss well and the transfer everything to a microwave safe bowl, with a lid. Do not add any water. Cover and microwave on high for 6 minutes. Uncover, toss and microwave on high for another 2 min, if necessary. Remove and leave covered, until ready to eat. I served this as a side with TVP Tacos. Umm Umm Good!