Mexican Cauliflower Rice Recipe Paleo Whole30 Compliant

MEXICAN CAULIFLOWER RICE

Steps:

• Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
• Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
• Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
• Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
• Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
• Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.

MEXICAN CAULIFLOWER RICE RECIPE {PALEO + WHOLE30 COMPLIANT}

Steps:

• Heat the oil in a large skillet on high heat. Add cauliflower, onion, zucchini, bell pepper and fajita seasoning and mix well.
• Mix in the tomato paste until evenly distributed and then spread the rice evenly over the skillet and let cook until it starts to brown, 3-5 minutes.
• Once the bottom starts to brown, stir the rice, even it out again and let bottom brown again. Repeat 3-4 times. The longer it cooks, the more quickly the bottom will brown.
• Once it is cooked through, and browned to your liking, stir in the chopped cilantro and serve hot.
• Enjoy!