Mexican Cauliflower Rice

The perfect side dish to go with the vegan Taco Tuesday meal - this cauliflower rice is a quick, easy, one-pan side dish perfect for a weeknight dinner. I served this to my Dad once, and he didn't even realize it was cauliflower!

Mexican Cauliflower “Rice”

Yields 4 servings

Prep time: 8 minutes

Cook time: 20 minutes

Total time: 28 minutes

Recommended equipment: large skillet

Ingredients

• 1 tablespoon of olive oil

• 1 yellow onion, diced

• ½ teaspoon of cumin

• ¼ teaspoon of cayenne pepper

• ¼ teaspoon of smoked paprika

• Kosher salt

• Ground black pepper

• 2 medium plum tomatoes, seeded and diced

• 1 jalapeño, seeded and diced

• 3 cloves of garlic, minced

• 16 oz (2 cups) of cauliflower rice

• 2 tablespoons of tomato paste

• 1 cup of low sodium chicken stock (or vegetable stock to make this vegetarian!)

• ¼ cup of fresh cilantro, roughly chopped

• 1 lime

Directions

1. Heat the oil in a large skillet over medium heat until shimmering. Add the onion, cumin, cayenne pepper, smoked paprika, and a pinch of salt and pepper. Stir occasionally until the onions are soft, about 5 minutes.

2. Add the tomatoes, jalapeño, and a pinch of salt and pepper. Stir until combined, and cook until fragrant.

3. Add the garlic to the skillet, cook until fragrant.

4. Add the riced cauliflower, tomato paste, and chicken stock. Bring to a boil and then reduce to a simmer. Stir occasionally until the liquid is absorbed and the cauliflower is tender.

5. Remove from heat, stir in the cilantro, and squeeze half the lime over the dish. Serve immediately. Enjoy!