Mexican Cauliflower Rice
Servings 6 servings
Ingredients
- 1 head cauliflower
- 1 teaspoon olive oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1-2 medium jalapeños diced (remove seeds and membrane for less spice)
- 2 tablespoons tomato paste
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- 2 tablespoons lime juice about 1 lime
- 1 bunch chopped cilantro for garnish
Instructions
- Chop the cauliflower into large pieces, including the core, but discarding the leaves. In a large food processor, pulse the cauliflower pieces until you're left with rice-sized pieces.
- In a large skillet, heat olive oil over medium heat. Sauté the cauliflower, peppers and jalapeño until softened.
- Add in tomato paste, spices and lime juice then stir to coat.
- Serve immediately with fresh chopped cilantro.
Notes
To store in the fridge: Place leftovers into an airtight container and store in the refrigerator for up to 4 days. You can reheat on the stove top or in the microwave.
To freeze: Place leftover cauliflower rice in an airtight container or a freezer bag and freeze for up to 3 months. Note: The texture of riced cauliflower may change after being frozen.
Nutrition
Serving: 1cup | Calories: 46kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 308mg | Potassium: 434mg | Fiber: 3g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 91mg | Calcium: 30mg | Iron: 1mg
