Mexican Cauliflower Rice
Yield: 8 servings
Calories: 70kcal
Seasoned and spiced Mexican cauliflower rice is low carb and a grain-free side dish where chopped florets mimic the texture and look of rice.
Ingredients
- 2 pounds cauliflower
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons (6 g) minced garlic
- ½ cup (73 g) diced white onions, ¼-inch dice
- 2 teaspoons (7 g) minced jalapenos
- 1 teaspoon (1 g) cumin
- 1 tablespoon (21 g) tomato paste
- ½ cup (88 g) diced tomatoes, ¼-inch dice
- ½ cup (120 ml) unsalted chicken stock, or vegetable stock
- 1 teaspoon kosher salt, plus more as needed for seasoning
- 1 tablespoon (2 g) chopped cilantro
Special Equipment
Instructions
- Cut cauliflower into 1-inch florets, this should yield about 8 cups.
- Working in batches, add half of the florets to a food processor, or blender.
- Process or pulse until small rice-sized pieces are made, about 6 to 8 pulses. Transfer to a bowl and process the remaining florets into cauliflower rice.
- Heat a large saucepan over medium heat. Add the olive oil, once shimmering add the garlic and saute for 30 seconds.
- Add the garlic and onion and saute for 1 minute.
- Add the jalapenos and saute for 30 seconds.
- Add the cumin and saute for 30 seconds.
- Add the tomato paste and saute for 30 seconds.
- Add the tomatoes and saute for 1 minute.
- Add the cauliflower rice, chicken stock, and salt, stir to combine.
- Cover and simmer for 6 minutes, stirring halfway through.
- Uncover and continue to cook the cauliflower rice until almost dry, about 3 to 4 minutes.
- Turn off the heat and taste the cauliflower rice. Season more salt as desired.
- Stir in chopped cilantro, fluff the rice with a fork and serve immediately.
Nutrition
Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Sodium: 347mg | Potassium: 419mg | Fiber: 2g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 57.3mg | Calcium: 34mg | Iron: 0.9mg
Recipe Link