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1 medium head of cauliflower, riced
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 jalapeño, seeded and finely chopped (optional)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
Salt and pepper, to taste
1/2 cup chopped fresh cilantro
Juice of 1 lime
Directions
1. Rinse the cauliflower, remove the core and dry it thoroughly.
2. Using a food processor or a box grater, rice the cauliflower until it resembles the texture of rice.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onions and garlic to the skillet and sauté until the onions are translucent.
5. Stir in the red and green bell peppers and jalapeño, and cook for about 5 minutes, until the peppers are soft.
6. Mix in the riced cauliflower, cumin, chili powder, paprika, salt, and pepper.
7. Cook the cauliflower mixture, stirring occasionally, until the cauliflower is tender, about 8-10 minutes.
8. Remove from heat and stir in fresh cilantro and lime juice.
9. Taste and adjust seasoning if necessary before serving.
Variations & Tips
For some protein, you can add cooked and shredded chicken or ground turkey into the mix before adding the cauliflower. To cater to different spice levels, adjust the amount of jalapeño or add a dash of hot sauce. For a hint of sweetness, you might stir in a bit of diced tomato towards the end of cooking, cooking just long enough to warm through. Vegan friends can enjoy this dish by replacing traditional toppings with vegan cheese or a spoonful of avocado crema.
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