Mexican Cauliflower Rice Recipe
Learn to make the most delicious Mexican style Cauliflower rice. It's low carb, gluten-free, and paleo. It's a great way to sneak in extra veggies and tastes amazing.
List of Ingredients:
- 1 cauliflower
- 1 tbsp olive oil
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 2/3 cup low sodium chicken broth (vegetable broth)
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp oregano
- Salt and pepper
- 1/4 cup cilantro, chopped
- 1 lime
Make the cauliflower rice: Remove the stem and outer green leaves. For a food processor, roughly chop the cauliflower into smaller pieces. Pulse the cauliflower florets using the grater attachment for the best results. If not, you can process it in the normal way. Add the cauliflower florets to the food processor and pulse into small rice-like pieces, working in batches if necessary. Box grater: Cut into four quarters. Carefully grate the cauliflower quarters against the medium-sized holes of the box grater. Repeat until the whole cauliflower is in small rice-like pieces.
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes until it begins to soften. Add the garlic and jalapeno. Cook for 1-2 minutes until fragrant.
Stir in the broth, tomato paste, cumin, paprika, oregano, salt, and pepper. Stir until the tomato paste is fully dissolved.
Stir in the cauliflower rice. Stir to combine and then cover with a lid. Let cook for 5-7 minutes until the cauliflower is tender.
Season with salt and pepper. Serve with fresh lime juice and cilantro.
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