Name: Mexican Cauliflower Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium head cauliflower (~20 oz); 1 tbsp avocado oil; 1 small jalapeño (~10g), finely chopped; 2 tsp minced garlic; 2 small roma tomatoes (~140g), diced; 1 1/4 tsp cumin; 3/4 tsp chili powder; 1/2 tsp paprika; 1/4 tsp salt; 3 tbsp fresh cilantro, roughly chopped; 1/2 small lime, cut into wedges, juiced; 3/4 avocado (~150g), diced

Description

This Mexican Cauliflower Rice is a flavorful low-carb and vegan side dish recipe! This cauliflower rice recipe is low-carb, keto, dairy-free, paleo, Whole30-compliant, nut-free, egg-free, coconut-free, gluten-free, grain-free, and sugar-free!

Ingredients

1 medium head cauliflower (~20 oz)
1 tbsp avocado oil
1 small jalapeño (~10g), finely chopped
2 tsp minced garlic
2 small roma tomatoes (~140g), diced
1 1/4 tsp cumin
3/4 tsp chili powder
1/2 tsp paprika
1/4 tsp salt

Optional garnishes

3 tbsp fresh cilantro, roughly chopped
1/2 small lime, cut into wedges, juiced
3/4 avocado (~150g), diced

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Instructions

Chop cauliflower into florets and pulse florets in food processor until riced. Set aside.
To a large pan over medium heat, add jalapeño and garlic and saute until fragrant. Add tomatoes and spices, stir, and saute for 3 minutes. Add cauliflower rice, cover pan with lid, and saute until cauliflower softens, about 8-10 minutes, stirring occasionally.
Top with desired garnishes and serve.

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