Mexican Cauliflower Rice
Mexican Cauliflower RiceThis is a delicious recipe by Richa, of My Food Story, which was so simple to make and is a very healthy alternative to rice! I’ll definitely be making this again, and often! Find the original recipe here: https://myfoodstory.com/low-carb-mexican-cauliflower-rice-recipe/
3 cups Cauliflower Florets (stems removed and washed)
1 tablespoon olive oil
1 small onion (finely chopped)
3–4 Garlic Cloves (minced)
1 jalapeno (finely chopped)
2 medium Tomatoes (finely chopped)
3/4 cup diced Bell Peppers
1 teaspoon Cumin Powder
1/2 teaspoon Paprika Powder (or red chilli powder)
1 tablespoon chopped Coriander (or Cilantro)
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. See picture for reference.
- 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 until they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes until it’s tender.
- Top with your favourite topping and serve hot.