Mexi-Cauli Rice

1 tablespoon extra-virgin olive oil, avocado oil or cooking fat of choice

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 kosher salt

2 ½ tablespoons tomato paste

1 jalapeno pepper, ribbed, seeded and minced

2 cilantro stems and leaves

1 lime, cut into wedges (optional)

Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil or at 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 and your favorite cooked protein.



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