Spicy Cauliflower Rice
This Mexican-inspired cauliflower rice is incredibly easy to prepare and bursting with flavor. It serves as a versatile base for any Mexican dish or stands alone beautifully, topped with fresh salsa and creamy avocado. It's a fantastic vegan, gluten-free, and low-carb option for a quick and satisfying meal.
Instructions
- 1
Cut the cauliflower (1 head) into large chunks and place in a food processor. Pulse for 5 to 6 seconds until the cauliflower has broken down into small rice-sized pieces.
- 2
In a pan on medium heat, saute the onion (1) and garlic (1 clove) in olive oil (1 tsp) for 3 minutes until the onions soften. Add in the cauliflower rice, salt (0.25 tsp), and chopped tomatoes (2 cups), cover with a lid and cook for another 5 to 7 minutes until the cauliflower rice has begun to soften in texture.
- 3
Add in the cumin (1.5 tbsp), smoked paprika (2 tsp), lime juice (1 tbsp) and [pinch cayenne]. Continue to cook until the cauliflower becomes tender but not mushy. Stir in the fresh cilantro (0.25 cup) just before serving. Serve with optional toppings like [chopped avocado], [salsa], [vegan shredded chicken], and [jalapeno].
Nutrition Facts
Per portion