Mexican Cauliflower Rice
Ingredients
The base
-
4
cups
cauliflower crumbles
The vegetables
-
1
teaspoon
olive oil
-
½
medium
onion, finely diced
-
2
medium
plum tomatoes, small dice
-
1
whole
jalapeno, minced
-
2
cloves
garlic, minced
The spices
-
2
tablespoons
tomato paste
-
½
teaspoon
cumin
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
cayenne pepper
-
1
teaspoon
kosher salt
-
to taste
freshly ground black pepper
Garnish
-
to taste
chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add onions, tomatoes, and jalapeno, sautéing until tender for about 2-3 minutes.
- Stir in garlic and cauliflower, cooking until the cauliflower is just tender, about 2 minutes.
- Mix in tomato paste, cumin, paprika, cayenne, salt, and pepper, stirring to coat.
- Cook for an additional minute until heated through, then add chopped cilantro and serve.
Nutrition Facts (estimated)
Servings
4
Calories
58
Total fat
1.5g
Total carbohydrates
10g
Total protein
3g
Sodium
379mg
Cholesterol
0mg
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