Mexican Cauliflower Rice
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoons extra virgin olive oil
- 1 small onion (minced)
- 2 cloves garlic (minced)
- 1 small cauliflower head (riced (or 16 ounces riced cauliflower, fresh or frozen))
- 1 teaspoon ground cumin
- 1 teaspoon Diamond Crystal kosher salt
- 2½ tablespoons tomato paste
- 1 jalapeno pepper (ribbed, seeded and minced)
- 2 cilantro stems and leaves
- 1 lime (cut into wedges (optional))
Method
- Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil or fat of choice. Toss in the onions and cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Dump in the riced cauliflower and season with ground cumin and kosher salt. Stir in the tomato paste, diced jalapeno pepper, and mix thoroughly.
- Tuck a couple of cilantro stems in the cauli rice. Cover and cook for 5 minutes or until the rice is tender but not mushy. Pluck out the cilantro and taste the rice. Adjust the seasonings as needed.
- Serve with lime wedges and your favorite cooked protein!