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bowl of cauliflower rice mexican, half a lime in the bowl with sliced green onions and jalapenos, whole lime at the bottom, two spoons and cilantro in the background

CAULIFLOWER RICE MEXICAN STYLE

Basically just a giant bowl of Mexican spiced up vegetables. Hip hip.....hooray! ;)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

  • 4 cups (or 1 pound) Riced Cauliflower*
  • 1 medium White Onion diced
  • ½ cup Green Onions sliced
  • 1 Bell Pepper seeded and diced
  • 1 Tomato diced
  • 1 Jalapeño seeded and diced*
  • 2 Cloves Garlic minced
  • 3 tbsp Cilantro chopped
  • 1 tbsp Tomato Paste (omit if strictly keto)
  • 1 tbsp Lime Juice
  • 1 tsp Cumin
  • 1 tsp Salt
  • ½ tsp Paprika
  • ¼ tsp Chipotle Powder
  • Pepper to taste
  • 1 tbsp Oil for frying/satuéeing

Instructions

  • In a large nonstick skillet, heat the oil over medium heat. Add the white onions, bell pepper, jalapeño and half (white parts) of the green onions. Sautée until soft, stirring occasionally, 5-6 minutes.
    skillet with diced green bell peppers and white onions
  • Add the garlic and sautée until fragrant, 1-2 minutes.
    skillet with minced garlic, diced white onions and green bell peppers
  • Add the cumin, paprika, chipotle powder, salt, pepper and tomato paste. Give it a good stir and allow the flavours to mingle and coat the veggies for 1-2 minutes.
    skillet with diced onions, green bell peppers, tomato paste and spices
  • Add the chopped tomatoes. Stir until well combined and cook an additional couple of minutes.
    skillet with diced tomatoes, green bell peppers, onions
  • Add the riced cauliflower. Stir until well incorporated and combined. Please note, if using frozen cauliflower, there will be a ton of water and moisture released especially if you don't defrost it first. That's ok, just keep a close eye as you don't want it to become soggy or mushy. The cooking time will vary depending on the kind of cauliflower you use. The cauliflower is ready when it's soft in texture but still has a firm give. Begin to taste and judge after 5 minutes of adding. Fresh riced cauliflower won't take as long as frozen and should be ready within 5-7 minutes. Frozen will be ready once all the cauliflower has been defrosted which could take 10-12 minutes.
    skillet with frozen chunks of riced cauliflower, diced tomatoes, onions and green bell pepper
  • If your dish is watery like below, simply drain the excess water. Remove from heat. Add the lime juice and fresh chopped cilantro. Serve immediately with sliced jalapeños and extra lime wedges, if desired.
    skillet with riced cauliflower, diced green bell peppers, tomatoes, spices

Notes

You have a few options for getting your riced cauliflower here. 1) Rice it yourself by cutting up a medium head of cauliflower into florets then pulsing them in a food processor until you reach a rice like consistency. 2) Buying pre-packaged fresh riced cauliflower in the produce section of the grocery store. 3) Buying pre-packaged frozen riced cauliflower in the freezer section of the grocery store.
For a bit of heat and spice, keep some or all of the Jalapeño seeds in or consider using a hotter pepper such as habanero.

Nutrition

Serving: 1Serving | Calories: 129kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 756mg | Potassium: 995mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1626IU | Vitamin C: 164mg | Calcium: 84mg | Iron: 2mg
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