Servings: 8

Ingredients:

• 1 head cauliflower, riced

• 1 tablespoon of olive oil

• ½ medium white onion, finely diced

• 2 cloves garlic, minced

• 1 jalapeno, seeded and minced

• 1 can of tomato sauce 

• 1 teaspoon salt

• 1 teaspoon of cumin

• 1 teaspoon of garlic powder 

• 1 teaspoon of onion powder 

• ½ teaspoon of chicken bouillon 

• ¼ teaspoon of chili powder 

• 1/2 teaspoon of paprika

• 3 tablespoons of fresh chopped cilantro

• 1 tablespoon of lime juice

Directions:

1. Rice the cauliflower. 

2. Heat a skillet over medium heat. 

3. Add the oil and heat.

4. Add the onion and sauté until soft and translucent.

5. Add the garlic and jalapeno and sauté until fragrant. 

6. Add the tomato sauce, salt, cumin, and paprika, chili, and bouillon.

7. Add the cauliflower rice and stir continuously until all ingredients are incorporated. 

8. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.

9. Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice.

10. Enjoy!

Nutrition:

Nutrition per serving:

• 5g Net Carbs 

• 3g Fiber 

• 8g Total Carbs 

• 2g Protein 

• 0g Fat 

• 37 Calories 

  
  

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