Mexican Cauliflower Rice

Prep Notes

Serves 3


1 tbsp. coconut oil

3 cups cauliflower

1 onion, chopped

1 tomato, chopped

2 cloves garlic, minced

3 tbsp. tomato paste

1/2 tsp paprika

1/2 tsp cumin

pinch salt and pepper

1.  Chop up cauliflower head into big chunks. Place in food processor and chop until it is about the size of a piece of rice.  OR -- my Trader Joes now has frozen organic cauliflower rice! If you use the frozen, take out of the freezer to dethaw several hours before cooking.

2. Heat the coconut oil on a large skillet.  Add onions and sauté for about 2 min.  Add the garlic and sauté for another min.

3. Add the cauliflower to the skillet and sauté another 5 min. Add the tomato paste, fresh tomato, and seasoning. Cook another 3 min.

4. If the cauliflower starts sticking to the bottom of the pan, add a little liquid, bone broth or water, and stir.

To make this into a meal, add some already cooked shredded chicken, or some black beans.