Recipe Library
Mexican Cauliflower "Rice"
Sizzling cauliflower crumbles soak up a warm tomato blend laced with onion, jalapeno, garlic, cumin, smoked paprika, and cayenne. Each tender bite delivers bright, gently spicy flavor that tastes like classic Mexican rice without the carbs.
- Total
- 11 min
- Prep
- 5 min
- Cook
- 6 min
- Serves
- 4
Nutrition per Serving
- Calories
- 58
- Protein
- 3g
- Carbs
- 10g
- Fat
- 2g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 379mg
Ingredients
- 4 cup cauliflower crumbles (the sell this in stop and shop now)
- 1 tsp 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 tbsp tomato paste
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 tsp kosher salt
- Freshly ground black pepper (to taste)
- chopped cilantro
Instructions
- 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.