Mexican Cauliflower Rice
A delicious "Mexican Food" Version of Riced Cauliflower
Equipment
- food processor
Ingredients
- 1 large head cauliflower, riced (or 1 frozen package riced cauliflower)
- 2 tbsp olive oil
- 2 cloves garlic (or 2 tsp minced)
- 1/2 medium onion, chopped
- 1 jalapeno, chopped (optional)
- 3 tbsp tomato paste (use more as desired)
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp dried oregano
- 14 oz can Rotel
Instructions
- Clean & remove cauliflower florets from the head of cauliflower. Use grater attachment of food processor to "rice" the cauliflower. Set aside.
- Heat olive oil, and saute the chopped onion & jalapeno until nearly cooked. Then add the garlic and cook until fragrant.
- Once the garlic is fragrant, add the tomato paste. **Note, depending on how much riced cauliflower you have, you may need to adjust this amount. Just know your finished product will be more "tomato-y" if you use the entire 4 oz container, like I did
- Add your spices to tomato & veggie mixture, and cook 1-2 minutes to blend flavors.
- Once blended, add riced cauliflower, and stir well.
- After cauliflower and tomato mixture are well blended, add the entire can of Rotel, and continue to stir & cook over medium heat until the moisture from the Rotel has evaporated & the cauliflower is cooked through, about 7-8 minutes.