Mexican Cauliflower Rice
- 1 large cauliflower (about 2 pounds)
- 3 Tbsp. avocado oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. sea salt
- ¼ tsp. ground black pepper
- 1 tsp. chili powder
- ½ tsp. cumin
- ½ tsp. smoked paprika
- ¼ cup tomato paste
- ¼ cup bell pepper
- ¼ cup other veggie (corn, green bean, etc)
- ¼ cup chopped fresh cilantro (plus more for garnish)
- 1 large tomato, chopped
- 2 limes, quartered (for serving)
- Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
- Heat the oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and other vegetable to the pan and sauté for about 2 minutes. Add the garlic and sauté for another minute.
- Add the cauliflower to the pan and stir. Add the salt, black pepper, chili powder, cumin and paprika to the pan and stir to combine. Allow to cook for another 2-3 minutes, stirring occasionally.
- Add the tomato paste, fresh cilantro and chopped tomato and stir until all of the liquid is absorbed. Cook for another 2-3 minutes, then taste and adjust seasonings to taste. Serve with a sprinkle of fresh cilantro and some lime wedges.