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4.50 from 50 votes

Low-Carb Vegetarian Mexican Cauli-Rice

15 minutes
Calories: 170kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 1/2 white onion (30 ml)
  • 1 clove garlic (30 ml)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 pound cauliflower rice (30 ml)
  • 1 can diced tomatoes (30 ml)
  • sea salt
  • H imalayan salt
  • cilantro (minced)
  • avocado (sliced)
  • sour cream
  • jalapeno chilies (30 ml)
  • olives (extra virgin)

Instructions

  • Heat the oil in a large skillet over medium heat.
  • Sauté the onion and garlic for 2-3 minutes until they start to soften.
  • Add in the spices and cook 30 seconds until fragrant.
  •  Add in the riced cauliflower and cook 5-7 minutes until soft and starting to crisp around the edges.
  • Pour in the tomatoes and stir to combine.
  • Cook another 3-5 minutes until the mixture is dry and resembles fluffy rice.
  • Season with salt to taste and serve, or let it cool down and refrigerate fir up to 4 days.