A healthy, low-carb, paleo, keto friendly and vegan side dish. Packed with plenty of Mexican flavours. Ready in 30 minutes.
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Yields3 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
3cupsCauliflower Florets, stems removed and washed
1tbspOlive Oil
34Garlic Cloves, minced
1Jalapeno, finely chopped
2Tomatoes, finely chopped
¾cupBell Peppers, diced
1tspCumin Powder
½tspPaprika Powder or Red Chili Powder
1tbspCoriander or Cilantro, chopped
Sea salt, to taste
More Cilantro, sliced avocados, jalapenos, lime juice etc for topping
1
Add 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.
2
Heat 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
Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add 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.
4
Top with your favorite topping and serve hot.
Notes:
5
We like our food spicy, but if you don’t, feel free to de-seed the jalapeno.
6
Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
7
Our favourite toppings are sour cream, cilantro and avocados.
3cupsCauliflower Florets, stems removed and washed
1tbspOlive Oil
34Garlic Cloves, minced
1Jalapeno, finely chopped
2Tomatoes, finely chopped
¾cupBell Peppers, diced
1tspCumin Powder
½tspPaprika Powder or Red Chili Powder
1tbspCoriander or Cilantro, chopped
Sea salt, to taste
More Cilantro, sliced avocados, jalapenos, lime juice etc for topping
Directions
1
Add 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.
2
Heat 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
Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add 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.
4
Top with your favorite topping and serve hot.
Notes:
5
We like our food spicy, but if you don’t, feel free to de-seed the jalapeno.
6
Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!
7
Our favourite toppings are sour cream, cilantro and avocados.
