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. Whole 30 Recipes, Whole 30 Breakfast, Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Dinner, Whole 30
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 And so on.
Instructions:
Step 1. 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.
Step two, 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.
And then, Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
