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

Steps

1. 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.
2. 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.
3. Serve immediately topped with your favorite toppings. Serve hot.