Mexican Cauliflower Rice
15 min4 servings
A quick, seasoned cauliflower rice with tomato paste, cumin, and jalapeño, cooked in one skillet.
| prepMince onion and garlic | ||||||
| prepRice cauliflower if using fresh head | ||||||
| prepRib, seed and mince jalapeño | ||||||
| 15 ml extra virgin olive oil | Heat oil, cook onion until soft, 5 min | Add garlic, cook 30 sec until fragrant | Add cauliflower, cumin, salt, tomato paste & jalapeño, mix well | Tuck in cilantro stems, cover & cook 5 min until tender | Remove cilantro stems, taste & adjust seasoning | Serve with lime wedges & protein |
| 1 small onion, minced | ||||||
| 2 cloves garlic, minced | ||||||
| 1 small cauliflower head, riced (or 450 g riced cauliflower, fresh or frozen) | ||||||
| 1 teaspoon ground cumin | ||||||
| 1 teaspoon Diamond Crystal kosher salt | ||||||
| 40 g tomato paste | ||||||
| 1 jalapeño pepper, ribbed, seeded and minced | ||||||
| 2 cilantro stems and leaves | ||||||
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