Mexican style cauliflower rice

Mexican style cauliflower rice

Ingredients:

- 2 tbsp Oil (avocado or olive)

- 1 head of cauliflower, riced (or 1 package of frozen organic riced cauliflower – Trader Joe’s carries one and it is a time saver!)

- ½ cup chicken stock

- 1 can diced tomatoes

- 2 tsp cumin

- ½ lime, juiced

- Salt and pepper

- 2 tbsp cilantro, chopped

Directions:

In a medium pot, heat the oil over medium heat. Add the riced cauliflower to the pot along with the next five ingredients listed (all ingredients except for the cilantro) and stir together. Cook until the cauliflower is soft but not mushy, about 15-20 minutes, stirring occasionally. Top with the cilantro and serve with your favorite taco bowl or tacos.

Starting with a whole head of cauliflower? To rice the cauliflower, chop the cauliflower into medium-sized florets and pulse in a food processor until the cauliflower resembles rice. Do not blend it continuously or for too long as it will turn to mush and you will end up with pureed cauliflower rather than cauliflower rice.

Got leftovers? To reheat the rice, place in a pan with some oil over medium heat until warm and heated through. Top with leftover taco meat or top it with fried eggs, avocado, and fresh cilantro and you have a delicious meal that works for breakfast, lunch, or dinner.