Mexican Cauliflower Rice
Ingredients:
1 medium head cauliflower (~20 oz)
1 tbsp avocado oil
1 small jalapeño (~10g), finely chopped
2 tsp minced garlic
2 small roma tomatoes (~140g), diced
1 1/4 tsp cumin
3/4 tsp chili powder
1/2 tsp paprika
1/4 tsp salt
Optional garnishes:
3 tbsp fresh cilantro, roughly chopped
1/2 small lime, cut into wedges, juiced
3/4 avocado (~150g), diced
Directions:
Chop cauliflower into florets and pulse florets in food processor until riced. Set aside.
To a large pan over medium heat, add jalapeño and garlic and saute until fragrant. Add tomatoes and spices, stir, and saute for 3 minutes. Add cauliflower rice, cover pan with lid, and saute until cauliflower softens, about 8-10 minutes, stirring occasionally.
Top with desired garnishes and serve.
Servings: 6
Nutritional Information: Calories: 84, Fat: 5.3g, Carbohydrates: 8.5g, Fiber: 3.9g, Protein: 2.8g
