Low Carb Mexican Cauliflower Rice Food

LOW CARB MEXICAN CAULIFLOWER RICE

Steps:

• 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. See picture for reference.
• Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till 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 about 4-5 minutes.
• 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.

LOW CARB CAULIFLOWER SPANISH RICE

Steps:

• Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
• Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
• Heat the oil in a large saute pan.
• Saute the vegetables together until heated through.
• Add stock and lower the heat, stirring often.
• When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
• Adjust seasonings to taste.
• Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
• This can be made ahead and it freezes well.
• You may add cooked chicken or sausage or cheese to this to make a one-dish meal.

LOW CARB MEXICAN "RICE"

Steps:

• In a very large skillet, with a lid, sauté the onion in butter and/or oil until tender.
• Stir in grated cauliflower, then remaining ingredients.
• Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.
• Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs.