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Low Carb Mexican Cauliflower Rice Recipe

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This recipe for Low Carb Mexican Cauliflower Rice is from Natalie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cauliflower florets (stems removed and washed)
1 tbsp olive oil
1 small onion (finely chopped)
3-4 garlic cloves (minced)
1 jalapeno (finely chopped)
¾ cup diced bell peppers
1 tsp cumin powder
½ tsp paprika powder (or red chili powder)
1 tbsp chopped coriander (or cilantro)
salt to taste
more cilantro, sliced avocados, jalapenos, lime juice etc. for topping
Directions:
Directions:
1. 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.
2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes until the onion is translucent and the garlic is fragrant.
3. Add tomatoes, cumin powder, and salt to the pan. Cook the tomatoes for a few minutes until they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes until it's tender.
4. Top with your favorite topping and serve hot.


1. We like our food spicy, but if you don't. feel free to de-seed the jalapeno
2.Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly, and it only takes 15 minutes to put together anyway!
3. Our favorite topping are sour cream, cilantro, avocados and sometimes fried tortilla chips.

 

 

 

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