LOW CARB MEXICAN CAULIFLOWER RICE
Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavors and ready in 30 minutes!
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 114 kcal, Sugar 7 g, Sodium 39 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 5 g, Protein 4 g, ServingSize 1 serving
ZESTY STEAMED CAULIFLOWER
I received this recipe in on of my daily e-mails from our local vegetable producer. I made it for a big group and it was so yummy that I had to share it. It has the cheesiness that most enjoy on cauliflower but with a bit of kick too.
Provided by Winnipeg Mel
Categories Cauliflower
Time 50m
Yield 1 cauliflower
Number Of Ingredients 5
Steps:
- Steam whole cauliflower for approximately 20 minutes.
- Remove from steamer and place in a casserole dish.
- Blend all other ingredients together and pour over cauliflower.
- Place in oven on broil for approximately 10-15 minutes or until top starts to lightly brown.
Nutrition Facts : Calories 1452.4, Fat 108.4, SaturatedFat 29.8, Cholesterol 150.1, Sodium 2378.1, Carbohydrate 97.8, Fiber 13.7, Sugar 31.8, Protein 35.8
EASY KETO MEXICAN CAULIFLOWER RICE SKILLET RECIPE
This EASY Mexican cauliflower rice recipe takes 7 ingredients + 10 minutes! This delicious keto Mexican cauliflower rice skillet makes a healthy paleo low carb side dish.
Provided by Maya
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- If you plan to rice the cauliflower yourself trim of the greens and cut into sizes that will fit into your food processor. Pulse until it resembles a rice like texture.
- In a large skillet heat the oil over medium-high heat. Add in the onion and garlic. Saute for 2 minutes until soft but not browned.
- Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
- Add in the cauliflower and stir letting it crisp up and any moisture evaporates. About 5 minutes.
- Add in the tomatoes and stir to combine. Taste for salt and add as needed.
- Sprinkle with cilantro and a squeeze of lime just before serving.
Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, Sodium 68 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
MEXICAN CAULIFLOWER RICE
Steps:
- Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
- Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.
MEXICAN CAULIFLOWER RICE
Properly prepared, cauliflower rice is chewy, nutty, and deliciously addictive. For best flavor and texture, make the rice from scratch using a fresh head of cauliflower. Cauliflower happily absorbs seasonings, so be generous - jalapeno, garlic, tomato paste, lime juice, and cilantro are each prominent but balanced in our Mexican cauliflower rice. This dish is both easy and flexible, make in one skillet, and ready in under 30 minutes.
Provided by Danielle Esposti
Categories Side Dish
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 105 kcal, Carbohydrate 15 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 500 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
MEXICAN INSPIRED CAULIFLOWER TACOS
Provided by Caroline Ginolfi
Number Of Ingredients 16
Steps:
- Preheat oven to 450 and line a large lined baking sheet.
- While the oven is heating, stir together the spice mix in a small bowl and chop cauliflower in bite sized florets. Then put them into a large bowl and lightly coat with avocado oil (or veggie stock if oil free).
- Spinkle the spice mix overtop the cauliflower and gently toss again to coat each floret evenly with the spices.
- Spread the spiced cauliflower onto the lined baking sheet and bake for about 25 minutes.
- While the cauliflower is cooking, prepare all of your desired taco fillings and dressing.
- Once cauliflower is done simply the fill your warmed tortilla, add a squeeze of fresh lime and then drizzle Cilantro Lime Crema overtop!
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