Mexican Cauliflower Rice Recipe

Paleo Mexican Cauliflower Rice

Ingredients:

• 1 large cauliflower (about 2 pounds)
• 3 Tbsp fat/oil
• 1 small onion, chopped
• 3 cloves minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 cup tomato paste
• 1/4 chopped fresh cilantro (plus more for garnish)
• 1 large tomato, chopped
• 2 limes, quartered (for serving)

Directions:

1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor until cauliflower pieces are the size and shape of rice (be careful not to over-process!). Set aside.
2. Heat the fat in a large skillet over medium-high heat. Add the chopped onion and sauté for about 2 minutes. Add the garlic and sauté for another minute.
3. Add the cauilflower to the pan and stir. Add the salt, pepper, cumin and paprika to the pan. Stir to combine. Allow ro cook for another 2-3 minutes, stirring occasionally.
4. Add the tomato paste, fresh cilantro and chopped tomato. Stir until all liquid is absorbed. Cook for another 2-3 minutes, then taste and adjust seasonings to taste. Serve with a sprinkle of fresh cilantro and some lime wedges.
5. Note: For me, it takes a lot longer to cook than indicated in this recipe, so feel free to cook until the consistency is the way you like it.

Original Recipe: http://paleocupboard.com/mexican-cauliflower-rice.html