Mexican Cauliflower “Riceâ€
Try this Mexican Cauliflower “Rice†recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt & pepper to taste
- 1 small onion finely chopped
- 2 cloves garlic finely minced
- fresh cilantro leaves for garnish
- 1/2 cup chicken broth or vegetable broth
- 1 head small/medium cauliflower i used orange cauliflower, but white works just as well!
- 1 tablespoon extra-light olive oil
- 1 tablespoon ghee*
- 2 tablespoons tomato paste (make sure there’s no added sugar)
- Carbohydrate 0 g
- Cholesterol 460 mg
- Fat 92.368 g
- Fiber 0 g
- Protein 114.08 g
- Saturated Fat 26.4346666666667 g
- Serving Size 1 1 recipe (614g)
- Sodium 584.365333333333 mg
- Sugar 0 g
- Trans Fat 7.85066666666666 g
- Calories 1319 calories
Grate the cauliflower using a box grater or the grating attachment on a food processor. Set aside. Heat the oil and ghee in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper. Add in the cauliflower and the chicken broth and mix well. Cover and cook for 3 minutes. Remove the cauliflower rice from the heat and garnish with cilantro. Serve alongside any of your favorite Mexican dishes!
