Mexican cauliflower rice

Here’s a simple and flavorful recipe for Mexican Cauliflower Rice:

Ingredients:

• 1 medium head of cauliflower (or 4 cups riced cauliflower)
• 1 tablespoon olive oil (or avocado oil)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 small jalapeño, seeded and diced (optional for spice)
• 1/2 cup tomato sauce (or 1 diced tomato)
• 1/2 cup bell pepper, finely chopped (red or green)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional for added flavor)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of half a lime (about 1 tablespoon)

Instructions:

1. Prepare the cauliflower:
   • If you’re starting with a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice. You can also use pre-riced cauliflower.
2. Sauté the aromatics:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and jalapeño, cooking for another minute until fragrant.
3. Add vegetables and spices:
   • Stir in the bell pepper, tomato sauce, ground cumin, and smoked paprika. Season with salt and pepper. Let the mixture cook for 2-3 minutes, allowing the flavors to blend.
4. Cook the cauliflower rice:
   • Add the riced cauliflower to the skillet, stirring well to coat it with the tomato mixture. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
5. Finish with lime and cilantro:
   • Remove the skillet from heat. Stir in fresh cilantro and squeeze lime juice over the cauliflower rice. Adjust seasonings if needed.
6. Serve:
   • Enjoy as a side dish with tacos, grilled chicken, or fajitas, or as a base for a burrito bowl!

This cauliflower rice is a lighter, veggie-packed alternative to traditional Mexican rice, bursting with flavor and spice. Enjoy!