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Angie’s Recipe of the Day: Paleo Mexican Cauliflower Rice

Angie’s Recipe of the Day: Paleo Mexican Cauliflower Rice

Prep time:  10 mins                 Cook time:  12 mins              Servings: 4
Paleo Mexican Cauliflower Rice
– 1 large cauliflower, cut into florets
– 3 Tbsp. bacon fat/lard or tallow
– 1 small white onion, chopped
– 3 cloves garlic, minced
– 1/2 tsp. sea salt
–  1/4 tsp. ground black pepper
– 1/2 tsp. cumin
– 1/2 tsp. paprika
– 1/4 cup tomato paste
– 1/4 chopped fresh cilantro (plus more for garnish)
– 1 large tomato, chopped
– 2 limes, quartered (for serving)Equipment:
– Kitchen knife
– Cutting board
– Food processor, blender or cheese grater
– Large skillet
– Measuring spoons
– Measuring cups
– Stirring spoon

1. Grate the cauliflower florets or pulse in a food processor blender until it is rice sized pieces. Set aside
2. Heat the bacon fat/lard or tallow in a large skillet over medium-high heat. Add the chopped onion to the pan and saute for about 2 minutes. Add the garlic and saute for another minute.
3. Add the cauliflower to the pan and stir. Add the salt, black pepper, cumin and paprika to the pan and stir to combine. Allow to cook for another 2-3 minutes, stirring occasionally.
4. Add the tomato paste, fresh cilantro and chopped tomato and stir until all of the liquid is absorbed . Cook for another 2-3 minutes, then taste and adjust seasonings to taste. Serve with a sprinkle of fresh cilantro and some lime wedges.

Recipe Courtesy of paleocupboard.com

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