Mexican cauliflower rice can be on your table in just 25 minutes. Made with simple whole foods and classic spices, this low carb side dish is the perfect accompaniment to your favorite Mexican proteins. We love it with cilantro lime chicken for dinner, or with a poached egg and avocado for a warm and filling breakfast. Side Dish | Side Dishes | Side Dishes Easy | Side Dishes For Steak | Side Dishes for BBQ | Side Dishes For Chicken
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 head cauliflower riced 1 tbsp olive oil 1 medium white onion finely diced 2 cloves garlic minced 1 jalapeno seeded and minced etc.
Instructions:
First of all. Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
After that, Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
Next, Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
Original Article: https://oursaltykitchen.com/mexican-cauliflower-rice/
