8/16/2019 Mexican Restaurant-Style Cauliflower Rice

Mexican Restaurant-Style Cauli ower Rice

SERVES

4 to 6

INGREDIENTS

2 tablespoons olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 small serrano pepper, seeded and minced

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

16 ounces riced cauliflower, thawed if frozen

2 tablespoons tomato paste

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8/16/2019 Mexican Restaurant-Style Cauliflower Rice

1/2 cup low-sodium chicken or vegetable broth

1/4 cup finely chopped fresh cilantro

Juice from 1/2 medium lime, plus wedges for serving

INSTRUCTIONS

1. Heat the oil in a large, high-sided skillet over medium heat until
shimmering. Add the onion and cook, stirring occasionally, until soft, about 5
minutes. Add the garlic, serrano, cumin, salt, and black pepper. Stir until
combined and cook for 2 minutes more.

2. Add the cauliflower rice, tomato paste, and broth, and cook, stirring
occasionally, until the liquid is absorbed and the cauliflower is tender, 3 to 5
minutes. Remove from the heat and stir in the cilantro and lime juice.

RECIPE NOTES

Storage: Leftovers will keep for up to 4 days in an airtight container in the

refrigerator.

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