RECIPE SUMMARY
Mexican Cauliflower Rice
Makes 2 servings: Each serving counts towards 1 tablespoon of oil, 2 cups of vegetables (½ cup of restricted vegetables)
INGREDIENTS
DIRECTIONS
Heat a medium pan over high heat.
Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds).
Add in the onion and garlic and saute until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.
Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.
Ingredients
Directions
Heat a medium pan over high heat.
Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds).
Add in the onion and garlic and saute until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.
Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.