Name: Low Carb Mexican Cauliflower Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: Ketogenic-Vegan
Ingredients: 3 cups Cauliflower Florets, stems removed and washed; 1 tbsp Olive Oil; 34 Garlic Cloves, minced; 1 Jalapeno, finely chopped; 2 Tomatoes, finely chopped; ¾ cup Bell Peppers, diced; 1 tsp Cumin Powder; ½ tsp Paprika Powder or Red Chili Powder; 1 tbsp Coriander or Cilantro, chopped; Sea salt, to taste; More Cilantro, sliced avocados, jalapenos, lime juice etc for topping

3 cups Cauliflower Florets, stems removed and washed

1 tbsp Olive Oil

34 Garlic Cloves, minced

1 Jalapeno, finely chopped

2 Tomatoes, finely chopped

¾ cup Bell Peppers, diced

1 tsp Cumin Powder

½ tsp Paprika Powder or Red Chili Powder

1 tbsp Coriander or Cilantro, chopped

Sea salt, to taste

More Cilantro, sliced avocados, jalapenos, lime juice etc for topping

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.

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.

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.

Top with your favorite topping and serve hot.

Notes:

We like our food spicy, but if you don’t, feel free to de-seed the jalapeno.

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!

Our favourite toppings are sour cream, cilantro and avocados.