Mexican-Style Cauliflower Rice

3 cups Cauliflower Florets (stems removed and washed)
1 tablespoon olive oil
1 small onion (finely chopped)
3-4 Garlic Cloves (minced)
1 jalapeno (finely chopped)
2 medium Tomatoes (finely chopped)
3/4 cup diced Bell Peppers
1 teaspoon Cumin Powder
1/2 teaspoon Paprika Powder (or red chilli powder)
1 tablespoon chopped Cilantro
Salt to taste

Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes until the onion is translucent and the garlic is fragrant. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender. Top with your favorite topping and serve hot.

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