Low Carb Mexican Cauliflower Rice
Low Carb Mexican Cauliflower Rice
Low Carb Mexican Cauliflower Rice
Course: LunchCuisine: American, MexicanDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
15
minutesCalories
114
kcalTotal time
30
minutesIngredients
3 cups Cauliflower Florets, stems removed and washed
1 tablespoon Olive oil
1 Onion, finely chopped
3-4 Garlic Cloves
1 Jalapeno, finely chopped
2 Tomatoes, finely chopped
3/4 cup Bell Peppers, diced
1 teaspoon Cumin Powder
1/2 teaspoon Paprika Powder ( or red chili powder)
1 tablespoon Coriander / Cilantro, chopped
Salt, to taste
More cilantro sliced avocados, jalapenos, lime juice etc for topping
Directions
- Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
- Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
- Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
- Top with your favorite topping and serve hot.