Cauliflower rice is my new obsession, and I love finding different ways to make it. This is Mexican inspired, and it is just fabulous. Cauliflower is pulsed in the food processor to resemble rice, sautéed, then combined with some veggies, lime juice, tomato paste, and lots of Mexican spices to create a delicious, low carb version of Mexican rice. This is a great side dish for taco night, or it would be a fantastic dinner with some grilled chicken on top. I made this for myself and had it all week for lunch. I can’t get enough of it. It is sooo good!
1 head of cauliflower
2 plum tomatoes, chopped
1 small onion, chopped
3 garlic cloves, minced
½ jalapeno, seeded and minced (optional)
½ cup corn kernels
4 tbsp. fresh cilantro, divided
Juice from ½ lime
2 tbsp. tomato paste
1 tsp. cumin
1 tsp. paprika
½ tsp. chili powder
1 tsp. salt
¼ tsp. pepper
Step 1: Pulse cauliflower in a food processor until it resembles rice. Transfer to a bowl and press with a paper towel to dry.
Step 2: Heat 1 tbsp. oil over medium heat in a skillet. Sauté the onions and jalapeno for about 2 minutes, then add the garlic and saute for another 2 minutes. Transfer the mixture to a bowl and add the corn, tomatoes, and 3 tablespoons of cilantro. Set aside.
Step 4: In the same skillet, heat 1 tablespoon oil over medium-high heat and add the cauliflower. Saute for 3 minutes. Stir in the tomato paste, cumin, paprika, chili powder, and the salt and pepper. Then stir in the onion mixture.
Step 5: Transfer the cauliflower rice to a serving bowl, squeeze on some lime juice, and garnish with cilantro.