Mexican Cauliflower Rice
Mexican Cauliflower Rice
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Ingredients
- 3 cups cauliflower florets (stems removed)
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1 small onion (finely chopped)
- 3-4 organic garlic cloves (minced)
- 1 organic jalapeno (finely chopped)
- 2 medium organic tomatoes (finely chopped) *omit if not on your food plan
- 3/4 cup diced organic bell peppers
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika powder (or red chilli powder)
- 1 tablespoon chopped cilantro
- Salt to taste
- More cilantro, sliced avocados, jalapenos, lime juice for topping
Directions:
- Add cauliflower florets to a food processor or chopper and pulse until the cauliflower looks similar to rice. Make sure not to go too far as the cauliflower will start to get mushy.
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Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
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Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes until they have softened. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes until it’s tender.
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Top with lime juice, cilantro, avocado, jalapenos.
*You can also add ground beef or chicken for a full burrito bowl!
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Recipe by Dr. Thomas A. Chaney