Mexican Cauliflower Rice

Ingredients

1 bag frozen riced cauliflower or 1 head cauliflower, riced (about 4 cups riced); see Note 1

1 tablespoon olive oil

1 medium white onion, finely diced

2 cloves garlic, minced

1 jalapeno, seeded and minced

3 tablespoon tomato paste

1 teaspoon kosher salt

1 teaspoon cumin

½ teaspoon paprika

3 tablespoon fresh chopped cilantro

1 tablespoon lime juice

Directions

Rice the cauliflower by slicing the florets from the head of the cauliflower. Fit a food processor with a standard 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 large 12" 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, stirring frequently, until fragrant, 1-2 minutes.

Add the tomato paste, salt, cumin, and paprika. Work the tomato paste into the rice, stirring until it's fully incorporated. Cook at least 2 minutes to cook off the canned flavor.

Add the fresh or frozen cauliflower rice and stir continuously until all ingredients are very well combined. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy, 5-8 minutes. See Note 2.

Remove the skillet from heat and stir in the cilantro and lime juice. Serve right away.