Mexican Cauliflower Rice

Prep Time 0

Cook Time 15

Total Time 15

Servings Servings

Calories 112kcal

Saute. Add oil (2 tablespoons) to a large skillet over medium heat. Once shimmering, add onion (1/4 cup) and saute until soft, about 7 minutes. Add oregano (1/2 teaspoon), garlic powder (1/2 teaspoon), and cumin (1/2 teaspoon), and toast until fragrant, about 2 minutes. Add salt, tomato paste (1/4 cup), and chicken broth (1/2 cup), and whisk until smooth.
Soften + serve. Stir in the cauliflower rice (16 ounces) and toss to coat. Cook until softened to your liking, stirring frequently to ensure the rice cooks evenly. I usually cook my rice for about 6-8 minutes, but this will vary depending on the heat of your pan and how soft you like your rice. Remove from heat, taste, and adjust seasoning to your liking. Sprinkle with cilantro (1 tablespoons) before serving and enjoy!

Oil - you want an oil with a high smoke point and mild flavor, such as veggie, sunflower, or avocado oil. Skip EVOO and coconut oil here.
Making your own cauliflower rice - I usually buy a bag of cauli rice for this recipe, but if you have a head of cauliflower, you can make your own. Simply cut your cauliflower into large chunks and grate using a box grater.
Nutritional information is for 1 serving if you divide this recipe into 4, so about 1/2 cup of rice per serving:
Nutritional information was calculated using avocado oil, not vegetable oil.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com