Servings: 4 servings

Ingredients

• 4 cups cauliflower “rice” (in the produce section)
• 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

 

Directions:

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.

 

 

Original recipe credit: https://www.skinnytaste.com/mexican-cauliflower-rice/