Mix 1 ½ tablespoons of the canola oil with cumin, oregano, paprika, salt. Add Cauliflower “Fried Rice” Blend to seasoning and mix well. Set aside
In medium-size nonstick skillet, warm 1 ½ tablespoons of the canola oil over medium-high heat. Add onions to the pan and sauté for 2-3 minutes. Add garlic and continue to sauté for another minute.
Add Cauliflower “Fried Rice” Blend mixture and chicken or vegetable stock to pan and continue to cook for another 2-3 minutes, stirring the rice occasionally.
Add the tomato and cilantro and sauté an additional 30 seconds. Check seasoning and add more salt and pepper as needed.
Remove from stove and serve in a bowl. Enjoy!