Mexican Cauliflower Rice
This simple Whole30 Mexican Cauliflower Rice is made from pantry staples and cauliflower rice. My fave low carb vegetable side for Mexican-inspired home-cooked meals!
Servings: 4 servings
Ingredients
- 1 tablespoons extra virgin olive oil avocado oil, ghee, or cooking fat of choice
- 1 small onion minced
- 2 cloves garlic minced
- 1 small cauliflower head riced (or 16 ounces riced cauliflower, fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon Diamond Crystal kosher salt
- 2½ tablespoons tomato paste
- 1 jalapeno pepper ribbed, seeded and minced
- 2 cilantro stems and leaves
- 1 lime cut into wedges (optional)
Instructions
- Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil or fat of choice. Toss in the onions and cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Dump in the riced cauliflower and season with ground cumin and kosher salt. Stir in the tomato paste, diced jalapeno pepper, and mix thoroughly.
- Tuck a couple of cilantro stems in the cauli rice. Cover and cook for 5 minutes or until the rice is tender but not mushy. Pluck out the cilantro and taste the rice. Adjust the seasonings as needed.
- Serve with lime wedges and your favorite cooked protein!
Video
Notes
Serve the Mexi-Cauli Rice with your favorite protein! Some of my favorites:
Nutrition
Calories: 96kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Fiber: 4g | Sugar: 6g