Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)
Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it's Whole30 and keto-friendly!
Servings: 4 servings
- 1 medium head of cauliflower
- 1 tbsp coconut oil
- 1/2 medium onion diced
- 2 garlic cloves minced
- 1 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 cup tomato sauce
- Optional: Cilantro and 1 tbsp lime juice for garnish
Remove the leaves off the cauliflower and cut off the florets from the roots.
Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside.
Heat coconut oil in a large skillet over medium high heat.
Add diced onion and cook stirring for 4-5 minutes until translucent.
Add garlic and cook stirring for 1 minute.
Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.
Add tomato sauce and sauté for about 5 minutes, while stirring frequently.
If using, add in cilantro and lime juice.
Serving: 1serving | Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 471mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 16.5mg | Calcium: 16mg | Iron: 0.5mg