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Mexican Cauliflower Rice
This spicy Mexican Cauliflower Rice goes well in a burrito or as a compliment to a Mexican inspired meal.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
Mexican inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
8
Calories:
28
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
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
limes
US Customary
-
Metric
Instructions
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.
Notes
This recipe will last 3-5 days in an airtight container in the fridge.
Nutrition
Calories:
28
kcal
|
Carbohydrates:
2
g
|
Protein:
0
g
|
Fat:
1
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
36
mg
|
Potassium:
106
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
95
IU
|
Vitamin C:
10
mg
|
Calcium:
8
mg
|
Iron:
0.2
mg