Mexican Cauliflower Rice
User Reviews
5
3 reviews
Excellent
Mexican Cauliflower Rice
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Cauliflower rice gets a boost of flavor with a Mexican flair! This easy to make Low Carb side dish can be served in under 15 minutes.
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Ingredients
- 1 cauliflower large head
- ½ yellow onion diced
- ½ cup cherry tomatoes diced
- ⅓ cup jalapeno pepper ribs and seeds removed, minced
- 2 cloves garlic minced
- 5 tablespoons butter divided
- 3 tablespoons cilantro chopped, fresh
- 2 tablespoons tomato paste
- 2 teaspoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cumin ground
- lime juice and zest of 1
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Take a medium head of cauliflower, wash and cut into florets. Using a food processor or large grater, rice the cauliflower and set aside.
- In a large skillet over medium heat, add in half of the butter and olive oil, then sauté the onions and jalapeño pepper for a few minutes. Add in the garlic and continue to sauté for about 20 seconds, careful not to burn it.
- Add in the tomatoes and continue cooking for another minute. Sprinkle in the cumin and smoked paprika, allow to toast for 10 seconds, while stirring.
- Add in the rest of the butter, tomato paste, lime juice and zest, salt and mix. Cover and sauté the cauliflower in the mixture for 6-8 minutes or until it reaches the texture you prefer. I like mine a little al dente, so not soft, but with a little bite to it.
- Garnish with fresh chopped cilantro and serve.
Nutrition Information
Show Details
Calories
90kcal
(5%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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