Fluffy Mexican cauliflower rice seasoned with sweet red pepper paste, spices, and fresh cilantro. It's a completely dairy-free, gluten-free, and low-carb alternative to rice.
¼cupfreshly chopped cilantroleaves, and tender stems
FOR SERVING
lime wedgesoptional
Instructions
Microwave the frozen, microwave-safecauliflower pouch for 30 seconds. It should still be frozen once finished. It's merely to break up any large chunks.
When ready, heat a nonstick skillet over medium-high heat. Add olive oil, diced onions, salt, and pepper to the pan. Saute until the onions have softened.
Next, add the red pepper paste and all of the spices. Mix and saute until all of the onions are fully coated with the spices and the paste, about 30 seconds.
When ready, add the cauliflower rice. Stir-fry for about 5-10 minutes. Long enough to cook the rice and for all the flavors to marry together.
Once fully cooked, taste the mixture. Adjust the seasoning. Meaning add more salt or not. Squeeze lime juice all over the pan, and sprinkle in chopped cilantro. Give a toss, and you are ready to eat.
Enjoy!
Notes
Chop the onions finely. I like to have the flavor of the onions, though I don't want to necessarily have big bites of onion. You have to be sneaky about it.
When buying frozen cauliflower rice, place the microwave-safe bag into the microwave, and cook for 30 seconds or so. The cauliflower should still be frozen at this point. The goal is to press the bag, maybe give it a little punch— just to break up any large pieces in the bag.
Turn up the heat to medium-high. If the heat is too low, you will get a steamed taste rather than a nice fried flavor.
Finally, just like rice, always fluff with a fork to create a nice fluffy texture.