The Low Carb Kitchen: Mexican Cauliflower Rice

 This is a low carb twist on a classic mexican side dish. It is easy to make, and you can serve alongside classic dishes like tacos and burritos or use it in a taco bowl. 

The Ingredients:

1 bag of frozen cauliflower rice

1 TBSP olive oil

1/2 onion chopped

1 tsp garlic powder

1/4 C tomato paste

1 tsp cumin

1/2 tsp chili powder

1/2 tsp smoked paprika 

salt and pepper to taste

juice of 1 lime

1/4 C cilantro chopped

The Recipe:

Defrost frozen cauliflower rice. 

In a large skillet, heat olive oil over medium heat and add onion until softened.

Stir in the garlic and cook until fragrant. 

Add the cumin, chili powder, and paprika. Stir for 1-2 minutes to allow the spices to bloom. 

Stir in the tomato paste and combine well with the onions and spices. 

Add the cauliflower rice and stir well to coat with the spice mixture. 

Cook 5-7 minutes until tender but firm. 

Season with salt and pepper. 

Remove from heat and stir in the lime juice and cilantro. 

 

Notes:

This is a bit sweet so if you want some extra heat you can add more chili powder or a pinch of cayenne or hot paprika. You can also just add a bit of hot sauce at the end. 

If you can't find any cilantro you can find this lightly dried cilantro in the produce section and it lasts 4 weeks from when opened. It's a great alternative when cilantro is out of season.