Ingredients
Vegetables & Aromatics
- 2 garlic cloves (minced)
- 1/2 small yellow onion (finely diced)
- 4 cups riced cauliflower
- 2 tsp finely chopped cilantro
- 1 lime (sliced into wedges, optional)
Spices & Condiments
- 1 tbsp olive oil
- 3 1/2 tbsp tomato paste
- 1/4 - 1/2 tsp cumin
- 1/2 tsp paprika
- Salt (to taste)
Liquids
- 2-3 tbsp chicken broth
Instructions
- Heat garlic and onion: In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and cook until lightly browned and fragrant, about 1-2 minutes. Then add the finely diced onion and sauté until tender and translucent, about 3-4 minutes.
- Cook cauliflower rice: Add the riced cauliflower to the skillet with the garlic and onions. Stir and cook until the cauliflower is tender but still slightly crisp, approximately 5-7 minutes.
- Season and moisten: Stir in the tomato paste, cumin, paprika, and salt to taste. If the mixture feels dry, gradually add the chicken broth one tablespoon at a time, stirring well after each addition, until the cauliflower is soft and evenly coated with the tomato paste and spices.
- Finish and serve: Remove the skillet from heat. Sprinkle the finely chopped cilantro over the rice. Optionally, squeeze fresh lime juice from the wedges onto the rice before serving. Serve warm as a side dish or a light main course.
Notes
- For a vegan version, substitute chicken broth with vegetable broth.
- Adjust the cumin and paprika to your taste preference for more or less spice.
- Use fresh riced cauliflower for best texture, or frozen if unavailable, just thaw and drain excess moisture.
- Lime juice adds a refreshing tang; don’t skip if you enjoy a bright citrus flavor.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
