Mexican Cauliflower Rice

Ingredients: – 1  head of cauliflower approx. 8 cups, cut into large pieces – 1 tablespoon olive oil – ½ cup chopped onion – 2 cloves garlic minced

Ingredients: – 1  head of cauliflower approx. 8 cups, cut into large pieces – 1 tablespoon olive oil – ½ cup chopped onion – 2 cloves garlic minced

Ingredients: – ½ tablespoon finely chopped serrano pepper – 3 tablespoons tomato paste – salt and pepper – Cilantro chopped – Limes

Ingredients: – ½ tablespoon finely chopped serrano pepper – 3 tablespoons tomato paste – salt and pepper – Cilantro chopped – Limes

Put ½ the chopped cauliflower in a food processor. Pulse until it resembles a rice consistency. Repeat with the other half of the cauliflower. You'll get about 6 cups of riced cauliflower in total.

Warm olive oil in a large skillet over medium heat. Add chopped onion. Cook on medium heat until translucent.

Add minced garlic and serrano pepper. Cook another minute longer. Add riced cauliflower, tomato paste, salt, and pepper. Cook until tender. Serve with chopped cilantro and limes.

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