Mexican Cauliflower Rice
A quick grain-free cauliflower rice seasoned with cumin, smoked paprika, lime, and fresh cilantro for a flavorful Mexican-inspired side.
Ingredients
- 1 small head cauliflower (approximately 4 cups processed)
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 2 cups chopped tomatoes
- 1½ tablespoons cumin
- 2 teaspoons smoked paprika
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- pinch of cayenne pepper
Original recipe: https://www.everylastbite.com/2018/01/29/mexican-cauliflower-rice/
Method
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Pulse cauliflower florets in a food processor for 5–6 seconds until broken down to rice-sized pieces.
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Heat olive oil in a pan over medium heat. Sauté diced onion and garlic for 3 minutes until softened.
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Add cauliflower rice, salt, and chopped tomatoes. Cover and cook for 5–7 minutes until cauliflower softens.
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Stir in cumin, smoked paprika, lime juice, and cayenne. Cook until tender but not mushy.
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Fold in fresh cilantro just before serving.