Mexican Cauliflower Rice
This Mexican Cauliflower Rice is a delicious and healthy low carb alternative to traditional Mexican rice. It's ready in only 25 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large cauliflower
- 2 tablespoons olive oil
- 1 medium onion, (chopped)
- 1 roma tomato, (chopped)
- 1 teaspoon minced garlic ((about 2 cloves))
- 3/4 cup vegetable or chicken broth
- 1 1/2 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
Instructions
- 1
Cut cauliflower into small chunks. Remove any of the green leaves and thick stems. Rice cauliflower on food processor or grater.
- 2
To make in a food processor: add cauliflower chunks into food processor and pulse until it resembles rice or couscous.To make with a box grater: carefully grate cauliflower into a large bowl.
- 3
Heat olive oil in a large skillet over medium-high heat. Add onions, tomato and garlic. Saute for 10 minutes, until onions are completely softened.
- 4
Add broth, tomato paste, salt, paprika and cumin. Mix together until tomato paste has completely dissolved.
- 5
Add cauliflower rice and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. Taste and season with salt, if necessary.
- 6
Remove from heat and serve with chopped cilantro and fresh limes.