This Mexican inspired dish of Cauliflower Rice uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Yield: 4 servings
4.81 from 21 votes

Mexican Cauliflower "Rice"

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Course: Side Dish
Cuisine: American, Mexican
This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Ingredients

  • 4 cups cauliflower crumbles (the sell this in stop and shop now)
  • 1 teaspoon olive oil
  • 1/2 medium onion (finely diced)
  • 2 medium plum tomatoes (small dice)
  • 1 jalapeno (seeds and membrane removed, minced)
  • 2 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • chopped cilantro

Instructions

  • Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  • Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Video

Nutrition

Serving: 1scant cup, Calories: 58kcal, Carbohydrates: 10g, Protein: 3g, Fat: 1.5g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 379mg, Potassium: 0mg, Fiber: 4g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 1
Points +: 2