Cauliflower rice is super fast & easy, filling, and delicious. This time, I decided I wanted to make it Mexican style, and it turned out delicious!!
This makes about 2 main course servings, or 4 side dishes.
Approximately 2.5 - 3 cups of riced cauliflower (make it in food processor, or I often just use 1 bag of frozen riced cauliflower)
1-2 Tablespoons of avocado oil
1/4 cup of chopped tomatoes (I used Muir Glen diced fire roasted organic tomatoes)
Garlic (You can press a clove of fresh garlic in, or sprinkle garlic powder to taste)
Salt & Pepper to taste
Other seasoning - I sprinkled in some chipotle seasoning
Chopped cilantro (as much as you like)
Squeeze of fresh lime juice
Optional - add in some finely chopped fresh jalapeño to give it a little kick
Put saute pan on stovetop on medium - medium high heat. Add oil and let the oil get warm for a minute or so.
Put in the cauliflower, saute for a couple minutes
Add in the tomatoes, garlic, salt, pepper, and other seasonings. Saute for another few minutes.
Taste and adjust seasoning.
Turn off the heat and add the cilantro, and squeeze of fresh lime.