Fructose Free Whole30 Mexican Cauliflower Rice
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil
- ½ medium white onion, finely diced
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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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