Mexican Cauliflower Rice
This spicy Mexican Cauliflower Rice goes well in a burrito or as a compliment to a Mexican inspired meal.
Servings: 8
Calories: 44kcal
Equipment
Ingredients
- 1 head cauliflower approx. 8 cups, cut into large pieces
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic minced
- ½ tablespoon finely chopped serrano pepper
- 3 tablespoons tomato paste
- salt and pepper
- Cilantro chopped
- Limes
Instructions
- 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.
Notes
This recipe will last 3-5 days in an airtight container in the fridge.
Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 70mg | Potassium: 296mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 37mg | Calcium: 22mg | Iron: 1mg
