Whole 30
Mexican Cauliflower Rice
▢1 small head cauliflower (approx 4 cups cauliflower rice)
▢1 onion finely diced
▢1 clove garlic crushed
▢1 tsp olive oil
▢1/4 tsp salt
▢2 cups chopped tomatoes
▢1 1/2 tbsp cumin
▢2 tsp smoked paprika
▢1 tbsp lime juice
▢1/4 cup chopped fresh cilantro
▢pinch cayenne
Optional Toppings
▢chopped avocado
▢salsa
▢shredded chicken
▢jalapeños
Cut the cauliflower into large chunks and place in a food processor. Pulse for 5 to 6 seconds until the cauliflower has broken down into small rice sized pieces.
In a pan on medium heat, sautee the onion and garlic in olive oil for 3 minutes until the onions soften. Add in the cauliflower rice, salt and chopped tomatoes, cover with a lid and cook for another 5 to 7 minutes until the cauliflower rice has begun to soften in texture.
Add in the cumin, paprika, lime juice and cayenne. Continue to cook until the cauliflower becomes tender but not mushy. Stir in the chopped cilantro just before serving.
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