Over the last 2 years I’ve really gotten into cauliflower rice. Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans. I enjoy it because it’s an easy way to get more veggies into my meals.
This recipe is beyond simple. I will be honest, I prefer cauliflower that’s already riced. I loath cutting or grating cauliflower rice. LOL. Yes, I know that’s a strong word, but I really don’t like it at all. I prefer to just buy it already riced, fresh or even frozen. The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well. If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.
Mexican Cauliflower “Rice”
Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper
Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes. Heat a medium sauté pan on high heat. Add oil and let heat a minute before adding in the onion and garlic. Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder. Add the salsa and lime juice and stir. Let cook covered 4-5 minutes. Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.
Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water. If there is water you can just drain in prior to adding to the sauté pan.
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