Servings: 1 Serving
Calories: 179kcal
Ingredients
- ½ head cauliflower or 5 oz of frozen riced cauliflower per serving
- ¼ sweet onion diced
- ¾ tsp garlic minced
- ¼ jalapeño pepper finely diced
- ¼ cup Rotel tomatoes and green chiles flavor preferred
- ¼ cup mixed vegetables I used frozen, but you can also use canned veggies or cut up some of your favorite fresh vegetables
- ¼ Roma tomato chopped
- ¼ tsp salt
- ¼ tsp chili powder
- 1 pinch chili pepper
- ¾ tsp olive oil
- ½ tsp chopped 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!
Nutrition
Serving: 1serving | Calories: 179kcal | Carbohydrates: 32g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Natural Sugar: 13g
Tried this recipe?Let us know how it was!