Mexican Cauliflower “Rice”

Total Time: 10 minutes

This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Ingredients :

  • 4 cups cauliflower rice / blitzed cauliflower
  • 1 teaspoon olive oil
  • 1/2 medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • chopped coriander

Method:

  1. Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  2. Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through.
  3. Add chopped coriander and serve.

Great base to bulk cook for easy, warm lunches. Simply add a protein option such as a tin of salmon / tuna, BBQ chicken, handful of prawns or leftover meat from last night!

Mexican Cauliflower “Rice”

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