Mexican Cauliflower Rice
Ingredients
-
1
tablespoon
extra virgin olive oil or cooking fat of choice
-
1
small
white onion
-
2
cloves
garlic
-
1
small
cauliflower head
-
1
teaspoon
ground cumin
-
1
teaspoon
Diamond Crystal kosher salt
-
2½
tablespoons
tomato paste
-
1
jalapeno pepper
ribbed, seeded and minced
-
2
stems
cilantro
-
1
lime
cut into wedges (optional)
Instructions
- Heat a large skillet over medium heat and add the olive oil or fat.
- Add the minced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the riced cauliflower, ground cumin, and kosher salt, and mix well.
- Incorporate the tomato paste and diced jalapeno pepper, stirring thoroughly.
- Add cilantro stems to the mixture, cover, and cook for 5 minutes or until the cauliflower is tender.
- Remove the cilantro stems, taste, and adjust seasonings as needed.
- Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
96
Total fat
4g
Total carbohydrates
14g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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