2 heads cauliflower, separated into flowerettes
2 lg. bell peppers, diced
4 lg. stalks celery, diced
3 tbsp. (or to taste) chili powder
4 tbsp. onion flakes
1 (46 oz.) can tomato juice
1 clove minced garlic
Salt to taste

Place all ingredients in a large pot. Bring to a boil. Simmer over low heat until cauliflower becomes tender. Mash with a potato masher until the cauliflower breaks into small rice-like pieces. Continue to simmer until mixture is the consistency of Spanish rice.