Low Sodium Whole30 Mexican Cauliflower Rice

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Whole30 Mexican Cauliflower Rice

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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2 tbsp avocado oil
½ medium white onion, finely diced
1 jalapeño, seeded and finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, drained
¼ cup chicken broth
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)

For serving

1 avocado, sliced (optional)
lime wedges (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of cauliflower rice.
2
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.

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