Mexican Cauliflower "Rice"

Name: Mexican Cauliflower "Rice"
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 4 cups cauliflower crumbles; 1 teaspoon olive oil; 1/2 medium onion; 2 medium plum tomatoes; 1 Jalapeño; 2 garlic cloves; 2 tablespoons tomato paste; ½ teaspoon cumin; ¼ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 1 teaspoon kosher salt; freshly ground black pepper; chopped cilantro

User Reviews

4.9

129 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 servings
Calories
58 kcal
Course
Side Dish
Cuisine
American, Mexican

Mexican Cauliflower "Rice"

Iris Warren

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This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

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Ingredients

Servings

4 cups cauliflower crumbles (the sell this in stop and shop now)
1 teaspoon olive oil
1/2 medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 Jalapeño (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
freshly ground black pepper (to taste)
chopped cilantro

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Instructions

Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.