Taco Riced Cauliflower
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| Servings |
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Ingredients
Fresh Vegetables
- 1 head cauliflower or 12 oz. pkg frozen riced cauliflower
- 1/2 large onion about 1 cup chopped, no need to measure
Fresh Herbs - Spices
- 2 cloves garlic peeled and pressed or minced
Dried Spices - Seasonings
- 1 tsp Skinny 5 Taco - Fajita Seasoning recipe link follows
- 1/4 tsp crushed red pepper flakes use more or less, to taste, omit for milder flavor
Optional Garnish
- fresh chopped cilantro leaves
Ingredients
Fresh Vegetables
Fresh Herbs - Spices
Dried Spices - Seasonings
Optional Garnish
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Rate this recipe!
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Instructions
- If using fresh cauliflower, wash, remove stem and leaves, and cut into small florets. Add florets to food processor or blender. Pulse into rice-sized pieces. Or use medium/large hole side of a box cheese grater.
- Chop onion. Peel and press or mince garlic. Mix with riced cauliflower. Mix in Skinny5 taco seasoning and crushed red pepper flakes.
- Lightly spray a large skillet or frying pan with propellant-free cooking oil spray {avocado, coconut, or extra virgin olive oil}. Warm over medium heat.
- Add riced cauliflower mixture. Sauté until browned. If needed, add a little water a bit at a time as you're cooking to keep rice from sticking to pan. Keep cooking until cauliflower is tender about 5 to 10 minutes.
- Serve with your favorite Mexican dish in place of traditional rice for a lower carb, lower calorie alternative to traditional rice.
Recipe Notes
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