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Mexican Cauliflower “Rice”

1 small head cauliflower, grated/riced (~ 4 cups)
1 tsp olive oil
1/2 medium onion, finely diced
2 medium roma tomatoes, small dice
½ jalapeno, seeds and membrane removed, minced
3 garlic cloves, minced
2 Tbsp tomato paste
1 tsp cumin
1/2 tsp smoked paprika
Dash of cayenne pepper
1 tsp kosher salt
1/8 tsp freshly ground black pepper (or to taste)
2 Tbsp fresh cilantro, chopped

Shred the cauliflower in a food processor using the grater disk (the attachment with the holes, not the blade). 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, about 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.

Makes 8 servings
Serving Size: ½ cup

Calories 39
Fat 0.9g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 197mg
Potassium 356mg
Carbohydrate 7.1g
Fiber 2.7g
Sugar 1.2g
Protein 2.2g

Adapted from skinnytaste.com


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