Mexican Cauliflower Rice
Spicy Mexican cauliflower rice is low carb/keto-friendly, vegan, and cooked in just 5 minutes!
- 1 tablespoon olive oil or coconut oil
- 4 cups riced cauliflower
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle chili powder
- ½ teaspoon salt
To rice cauliflower
Wash cauliflower and pat dry.
Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
To cook cauliflower rice recipes
Heat oil in a non-stick pan over medium heat.
Add the riced cauliflower, ground cumin, chipotle chili powder and salt.
Cook for around 5 minutes, until cauliflower is slightly soft but not mushy.
Stir in the salsa, and enjoy!
You can store riced cauliflower (uncookefor up to 10 days in the fridge, or up to 3 months in the freezer.
You can store cooked cauliflower rice in the fridge for up to 4 days.
Serving: 1cup | Calories: 92kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 673mg | Fiber: 4g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 78.4mg | Calcium: 59mg | Iron: 1.3mg