Low-Carb Mexican Cauliflower Rice
Description
Serve this healthy side dish with lots of Mexican flavors to your loved ones. It's vegan, vegetarian, keto and paleo friendly and is ready in about 30 minutes.
Ingredients
3 c. cauliflower florets, washed and stems removed
1 T. olive oil
1 small onion, finely chopped
3-4 garlic cloves, minced
1 jalapeno, finely chopped
2 medium tomatoes, finely chopped
3/4 c. diced bell peppers
1 t. cumin powder
1/2 t. paprika or red chili powder
1 T. chopped coriander or cilantro
salt, to taste
more cilantro, sliced avocados, jalapenos, lime juice, sour cream, tortilla chips, for serving
Directions
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Add cauliflower florets to a food processor or chopper; pulse until cauliflower resembles small bits like rice. Be sure not to go all the way or it can turn mushy.
Heat oil in a pan; add onions, garlic and jalapenos; stir fry for a few minutes until the onion is translucent and garlic is fragrant. Add tomatoes, salt, cumin and paprika powders to the pan; cook tomatoes for a few minutes until softened. Add diced bell peppers and cauliflower rice to the pan; mix well. Stir fry cauliflower for 3-4 minutes until tender.
Serve immediately topped with your favorite toppings. Serve hot.
3 servings.
*Stored left-over cauliflower rice can taste a bit weird and can turn smelly.