Mexican Cauliflower Rice
This spicy Mexican Cauliflower Rice goes well in a burrito or as a compliment to a Mexican inspired meal.
- 1 head of cauliflower approx. 8 cups, cut into large pieces
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic minced
- 2 tablespoons finely chopped serrano pepper
- 2 tablespoons tomato paste
- salt and pepper
- cilantro chopped
Put ½ the cauliflower in food processor and pulse until it resembles a rice consistency. Do the same with the other half.
Warm olive oil in a large skillet over medium heat. Add chopped onion. Cook on medium heat until translucent.
Add garlic and serrano pepper. Cook another minute longer.
Add cauliflower, tomato paste, salt, and pepper. Cook until tender.
Serve with chopped cilantro and limes.
Calories: 28kcal | Carbohydrates: 2g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 36mg | Potassium: 106mg | Fiber: 0g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.2mg