Riced cauliflower is an excellent low-carb, low-calorie alternative to rice. It is incredibly versatile, satiating, and delicious with some big nutritional benefits.
½headcauliflower(or 5 oz of frozen riced cauliflower per serving )
¼sweet onion(diced)
¾tspgarlic(minced)
¼jalapeño pepper(finely diced)
¼cupRotel(tomatoes and green chiles flavor preferred)
¼cupmixed vegetables(I used frozen, but you can also use canned veggies or cut up some of your favorite fresh vegetables)
¼Roma tomato(chopped)
¼tspsalt
¼tspchili powder
1pinchchili pepper
¾tspolive oil
½tspchopped cilantro
Instructions
Prepare the cauliflower. If using fresh cauliflower, dice in food processor until it reaches the appearance of rice. Be careful not to over-chop. If using frozen cauliflower rice, thaw using directions on package. Set aside.
Put oil in skillet on medium heat. Add onion, jalapeño pepper, and garlic and sauté until translucent.
Turn skillet to medium-high heat and add the cauliflower, Rotel, mixed vegetables, Roma tomato, salt, chili powder, and chili pepper. Stir everything together and let cook for 5 minutes (stirring at least once a minute to make sure nothing sticks to the pan).
Add freshly chopped cilantro and serve!
Notes
A healthy, low-carb version of a classic Mexican dish. It is gluten-free, dairy-free, and will keep everyone coming back for more!
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Food Category: Pasta/Rice, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
