Description
A delightful twist on a classic side dish, Mexican Cauliflower Rice transforms simple cauliflower into a flavorful, healthy accompaniment perfect for quick weeknight dinners.
Ingredients
- 1 head of cauliflower, grated
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Lime wedges (for serving)
Instructions
- Pulse the cauliflower in a food processor until it resembles rice – be careful not to over-process.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant.
- Stir in the diced bell pepper, cumin, chili powder, salt, and pepper; continue to cook for about 2-3 minutes until the peppers start to soften.
- Toss in the riced cauliflower, mixing thoroughly; cook for an additional 5-7 minutes until the cauliflower is tender but not mushy.
- Remove from heat, garnish with chopped cilantro if desired, and serve with fresh lime wedges for squeezing.
Notes
Use fresh cauliflower for best results. If you’re in a hurry, pre-packaged riced cauliflower works well.