Mexican Cauliflower Rice
You can make this Mexican Cauliflower Rice in less than 15 minutes with simple ingredients! It's a great low-carb alternative to traditional Mexican rice.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6 people
- 3 Tbsp coconut oil
- 1 cauliflower cut into smaller florets
- 1 onion diced
- 3 cloves garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 C. tomato sauce *see notes
Chop the cauliflower into florets.
Pulse in the food processor a little at a time until it looks like fine rice.
In your Instant Pot (or, in a Skillet/Cast Iron), put your coconut oil, onion, &amp; garlic and saute for 3-4 minutes.
Add the cauliflower and spices and stir to saute 5-6 minutes or until soft ~ then mix in the tomato sauce and stir until the liquid is absorbed.
Serve up with Cilantro if desired, and leftovers can be reheated in a skillet as needed.
Substitute salsa in lieu of tomato sauce for extra flavor.Additions can be made: diced tomatoes, chopped cilantro, minced jalapeño, etc.Recipe adapted from Paleo Cupboard
Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 276mg | Potassium: 352mg | Fiber: 2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 49mg | Calcium: 28mg | Iron: 1mg