Chop up cauliflower and start it cooking until slightly tender. Not to mush!
Drain the cauliflower on paper towels and add a little salt to remove excess moisture.
Put Hamburger in your skillet to start it cooking.
Chop up onions and green peppers.
Add the chopped onions and chopped green peppers to your hamburger and let them cook in the hamburger grease until they start to get tender. Then add in your well-drained tomatoes.
"Rice" your cauliflower by pulsing it through a food processor a few times, mixing with a fork every few pulses. If you don't bring the cauliflower from the bottom up in between pulses, it will turn to mush on the bottom instead of rice consistency. Fluff with a fork.
Make sure you drain the tomatoes well. Unlike traditional stuffed peppers using rice, caulirice dishes don't need that liquidI also cook my hamburger in beef broth base because I like the extra flavor oomph, but saw no reason to include it in the recipe. It's not really integral, just a personal preference.This batch was made with Pepper-Jack cheese, and tomatoes with green chilies (e.g. Rotel) to give it a little extra kick. But the recipe and nutritionals listed are for my regular version. So that's why the pictures are slightly different.