Mexican Cauliflower Rice Recipe
![](https://www.andreawilson.com/wp-content/uploads/2022/09/mar-13-2021-1024x1024.jpg)
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:
- 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.
- 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.
- 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.
- 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.
- 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