Mexican Cauliflower Rice

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways with sauteed tomatoes, onions, jalapeno and spices.


4 cups cauliflower crumbles (the sell this in stop and shop now)

1 teaspoon olive oil

1/2 medium onion, finely diced

2 medium plum tomatoes, small dice

1 jalapeno, seeds and membrane removed, minced

2 garlic cloves, minced

2 tablespoons tomato paste

½ teaspoon cumin

¼ smoked paprika

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

Freshly ground black pepper, to taste

chopped cilantro


Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.


Yield: 4 servings, Serving Size: 1 cup

Amount Per Serving:

Calories: 58

Total Fat: 1.5g

Saturated Fat: g

Cholesterol: 0mg

Sodium: 379mg

Carbohydrates: 10g

Fiber: 4g

Sugar: 1g

Protein: 3g

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