Low Carb Mexican Cauliflower Rice is a solid, paleo amicable, keto benevolent, vegetarian side dish formula that is overflowing with Mexican flavors and prepared shortly!
Furthermore, cauliflower rice isn't the crazy, hipster thing it's described. It can really taste great! Like outrageously great, even to every one of you who disdain cauliflower. We are not talking flat, abnormal cauliflower taste here. This mexican cauliflower rice is overflowing with everything we love about mexican food – the flavor for one! I'm a major hot food individual and garlic – there must be garlic in all things! What's more, when you include cumin and jalapenos and tomatoes and onions and ringer peppers and loads of coriander, you have a victor!
Ingredients
- 1 tablespoon Olive oil
- 3 cups Cauliflower Florets stems removed and washed
- 1 Onion finely chopped (small)
- 1 Jalapeno finely chopped
- 3-4 Garlic Cloves minced
- 2 Tomatoes finely chopped
- 1 teaspoon Cumin Powder
- 3/4 cup Bell Peppers diced
- 1/2 teaspoon Paprika Powder or red chilli powder
- Salt to taste
- 1 tablespoon Coriander / Cilantro chopped
- More cilantro sliced avocados, jalapenos, lime juice etc for topping
Instructions
- 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.
