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Mexican Cauliflower "Rice"

4.87 from 43 votes

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Prep Time: 5

Cook Time: 5

Total Time: 10

Yield: 4 servings

Course: Side Dish

Cuisine: American, Mexican

Ingredients

4 cups cauliflower crumbles (the sell this in stop and shop now)
1 teaspoon olive oil
1/2 medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
chopped cilantro

Instructions

Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Video

Nutrition

Serving: 1scant cup, Calories: 58kcal, Carbohydrates: 10g, Protein: 3g, Fat: 1.5g, Sodium: 379mg, Fiber: 4g, Sugar: 1g

- WW Points: 1

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