Mexican cauliflower rice
( SERVES 6 )
|1 head||Cauliflower, stems removed, washed|
|1 Tbsp||Extra virgin olive oil|
|1 small||Onion, finely diced|
|1||Jalapeno pepper, finely chopped|
|2 cloves||Garlic, minced|
|¾ cup||Bell pepper, diced|
|2 medium||Tomatoes, roughly chopped|
|½ tsp||Smoked paprika|
|1 tsp||Cumin powder|
|2 Tbsp||Chopped fresh coriander|
- Chop cauliflower in florets and place in a food processor. Pulse until starting to resemble rice – be sure not to over-process or cauliflower can turn mushy (should weigh approximately 400 grams). Set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in olive oil. Add onion, jalapeno and garlic and stir-fry until onion is soft but not browned, about 3-4 minutes. Add bell pepper, tomato, paprika, cumin and salt. Stir-fry for 2 minutes.
- Add cauliflower ‘rice’ to wok, mix well and stir-fry for 3-4 minutes until cauliflower is tender. Mix in chopped coriander.
- Divide between bowls and garnish with extra coriander, avocado and jalapeno. Serve with lime wedges.
See more low-carb alternatives to rice