8 oz rinsed cauliflower rice
2 Tbsp Gindo's Jalapeno Poblano
1 Tbsp Gindo's Lemon Garlic rub
4 oz sliced cherry tomatoes
1/2 C chopped red onion
1 Tbsp minced parsley
1 Tbsp chopped basil
1 Tbsp minced garlic & shallot
1 Tbsp olive oil
lemon zest and juice to taste
1. Rinse and dry cauliflower rice. Place in a bowl and add 1 Tbsp Gindo's Jalapeno Poblano, 1/2 Tbsp Gindo's Lemon Garlic rub and 1/2 Tbsp olive oil and toss.
2. Add remaining ingredients and toss once more.
3. Serve immediately or refrigerate and serve later.
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