Mexican Cauliflower Rice

Last week I shared with you one of my favorite past S3 recipes that I love because it makes a lot, is easy to grab and go, and tastes great weather its warm or cold. This is another one of those recipes that I love for those same reasons.

Mexican Cauliflower Rice

by Coach Nancy

  • 4 cups grated cauliflower
  • 1 teaspoon olive oil
  • ½ 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

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.

Eat This. It's Good!

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