Mexican Cauliflower Rice

Mexican cauliflower rice is on your table in exactly twenty five minutes. Created with easy whole foods and classic spices, this low carb dish is that the excellent accompaniment to your favorite Mexican proteins. We tend to am fond of it with cilantro lime chicken for dinner, or with a dropped egg and avocado for a heat .

Mexican Cauliflower Rice

This vegetarian and Whole30 compliant delight can become a staple in your room. It’s jam-choked with all of the flavour of ancient Mexican rice, however with hundreds additional nutrients (and less guilt if that’s your thing). 

Just add a small amount of sliced cabbage for crunch, 0.5 AN avocado, a dropped egg, and a touch queso fresco if you’re feeling kittenish. It absolutely was AH-mazing, and American state thus filling.

Mexican Cauliflower Rice

INGREDIENTS :

  • 1 jalapeno seeded and minced
  • 2 cloves garlic minced
  • 1/2 tsp paprika
  • 1 head cauliflower riced
  • 1 tbsp olive oil
  • 1 medium white onion finely diced
  • 3 tbsp tomato paste
  • 1 tsp sea salt
  • 1 tsp cumin
  • 3 tbsp fresh chopped cilantro
  • 1 tbsp lime juice

INSTRUCTIONS :

  1. Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
  2. Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
  3. Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
  4. Add the tomato paste, salt, cumin, and paprika and stir into the vegetables. 
  5. Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
  6. Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately. 

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