Mexican Cauliflower Rice

Mexican Cauliflower Rice is a vibrant and nutritious dish that serves as a fantastic low-carb alternative to traditional rice. Infused with the flavors of cumin, paprika, and fresh vegetables, this dish is not only delicious but also packed with nutrients.

For a Serving Size of Two:

Ingredients:

• 250 grams cauliflower florets (about half a medium-sized cauliflower)
• 70 grams finely chopped bell pepper
• 100 grams finely chopped onion
• 100 grams chopped tomato
• 2 cloves garlic, minced
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika or chili powder
• 1/2 teaspoon oregano
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• Salt, to taste
• Fresh coriander leaves for garnishing
• 60 grams cooked black beans/ kidney beans
• 30 grams corn

Procedure:

• Pulse the cauliflower florets in a food processor until they resemble rice grains. Set aside.
• In a pan, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent.
• Stir in the minced garlic and chopped bell peppers. Sauté for another 2-3 minutes until the peppers are tender.
• Add the chopped tomatoes and cook until they soften.
• Sprinkle in the cumin powder, paprika, oregano, and salt. Stir well to combine the spices with the vegetables.
• Add the cauliflower rice to the pan and mix thoroughly. Cook for 5-7 minutes, stirring occasionally until the cauliflower is tender but still has some bite.
• Stir in the black beans and corn. Cook for an additional 2-3 minutes to heat through.
• Remove from heat and add lime juice. Mix well.
• Garnish with fresh coriander leaves and serve warm as a side or a main dish.

Nutritional Benefits:

• Calories: 338 kcal
• Protein: 15.3 g
• Carbohydrates: 58.4 g
• Fat: 7.8 g