Low Carb Mexican Cauliflower Rice

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavors and ready in 30 minutes!

📝 Ingredients

• 3 cups Cauliflower Florets (stems removed and washed)
• 1 tablespoon Olive oil
• 1 Onion (finely chopped (small))
• 3-4 Garlic Cloves (minced)
• 1 Jalapeno (finely chopped)
• 2 Tomatoes (finely chopped)
• 3/4 cup Bell Peppers (diced )
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Paprika Powder (or red chilli powder)
• 1 tablespoon Coriander / Cilantro (chopped )
• Salt ( to taste)
• More cilantro (sliced avocados, jalapenos, lime juice etc for topping)

👨‍🍳 Instructions

1. 1Add 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. See picture for reference.
2. 2Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
3. 3Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften about 4-5 minutes.
4. 4Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
5. 5Top with your favorite topping and serve hot.