- 2 tablespoons avocado oil or sunflower oil
- 1 medium head fresh cauliflower (about 20 ounces/567 grams), trimmed* and separated into large florets
- 1 small jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
- 3/4 cup (190 grams) tomato sauce
- 1/2 tsp sea salt
- 1/8 teaspoon ground cumin
- 1 to 2 tablespoons finely chopped fresh cilantro
- 4 lime wedges
- Pulse the cauliflower florets in a food processor until the size of rice. (Makes about 4 cups/454 grams uncooked riced cauliflower.)
- Fully heat the oil in an extra-large (12-inches or larger) cast iron or other stick resistant skillet over medium-high. Add the riced cauliflower and sauté until lightly browned, about 8 minutes. Add the jalapeno and garlic and sauté until the cauliflower is browned, about 2 to 3 minutes more.
- Add the tomato sauce, salt, and cumin, and cook while stirring until the tomato sauce is absorbed by the cauliflower, about 4 to 5 minutes.
- Remove from heat, stir in the cilantro, and adjust seasoning. Serve with the lime wedges.
*You can slice the cauliflower stalk and leaves and enjoy in a soup or stir-fry.
- Category: Side dish
- Cuisine: Mexican
- Diet: Vegan
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 4g includes 0g added sugars
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: mexican rice, cauliflower rice, riced cauliflower, cauliflower, side dish, mexican cuisine