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 make this recipe more like the texture of rice, don't process the cauliflower into pieces that are to small. It's also important not to over-mix the ingredients when they cook or it can become a mushy mess.
Make sure to sauté over a medium heat or low heat so that the cauliflower rice doesn't stick on a pan that is too hot.
When you are at the grocery store looking for cauliflower, be sure to choose a fresh bunch. Look for a some that is creamy white and doesn't have any brown spots or brown leaves.
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
