1 Head Small/Medium Cauliflower
2 Tablespoon Extra-Light Olive Oil
1 Small Onion, finely chopped
2 Cloves Garlic, finely minced
2 Tablespoons Tomato Paste (make sure there’s no added sugar)
Salt & Pepper, to taste
½ Cup Chicken Broth, or vegetable broth
Fresh Cilantro Leaves, for garnish
Grate the cauliflower using a box grater or the grating attachment on a food processor. Set aside.
Heat the oil in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper.
Add in the cauliflower and the chicken broth and mix well. Cover and cook for 3 minutes.
Remove the cauliflower rice from the heat and garnish with cilantro. Serve alongside any of your favorite Mexican dishes!