Ingredients
- 4 cups cauliflower florets (16 to 22 ounces)
- 1 tbsp olive oil
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 3 tbsp tomato paste
- 1 tsp sea salt
- 1 tsp cumin
- ½ tsp paprika
- 3 tbsp fresh chopped cilantro
- 1 tbsp lime juice
Directions
Place the cauliflower florets in a food processor and pulse a few times until it is rice-like consistency.
Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sauté until soft and translucent, stirring occasionally, 5-6 minutes.
Add the garlic and jalapeno and sauté until fragrant, 1-2 minutes.
Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.
Sue’s Note: I used 24 ounces of frozen cauliflower rice and then doubled the sauce and spices. Perfect.