Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp canola oil (or other cooking oil)
  • 1 cup yellow onion (diced. 1/2 large onion)
  • 2 cloves garlic (minced. 2-3 cloves)
  • 3 Tbsp tomato paste
  • 3/4 tsp cumin
  • 1/2 tsp chili powder
  • 16 oz riced cauliflower (or 1 large head cauliflower)
  • 15 oz Rotel tomatoes (1/2-1 can)
  • juice of 1 lime
  • ciltanro (for garnish)
  • jalapeno (sliced, for garnish)

Instruction

  • Heat oil over medium in a large skillet. Add yellow onion and minced garlic; saute for 7-8 minutes or until the onion begins to soften and become translucent.
  • Mix in the tomato paste, cumin, and chili powder - the ingredients will form a thick paste-like consistency while mixing, but will combine and loosen up as they heat.
  • Add in the riced cauliflower and tomatoes. (The canned tomatoes do not need to be drained. Add some of the juice right along with the tomatoes. I used about 1⁄2 a can and about 1⁄2 of the juice.)
  • Stir and saute the cauliflower mixture over medium heat for approximately 5 minutes longer. At this point, the cauliflower should be tender, but still have a bit of crisp. The rice will have absorbed the colors and flavors of the tomato paste and spices.
  • Remove from heat. Squeeze a lime over the cauliflower rice and garnish with chopped cilantro and jalapeno.