Mexican-Inspired Riced Cauliflower

At your next fiesta meal, serve Mexican-inspired Riced Cauliflower as a healthy alternative to white rice. It's a fantastic low-carb and grain-free vegetarian side dish that pairs well with tacos, chicken enchiladas, and other Mexican main dishes.  

The photographed recipe was made with double the ingredients, as I brought it to a dinner, so it served 8. The original recipe below serves 4. 

Mexican-Inspired Riced Cauliflower 

 

Ingredients:

• 1 bag frozen riced cauliflower 
• 1/2 bag frozen corn
• 1-1/2 tablespoon olive oil
• 2/3 cup diced onions
• 2 large cloves, minced 
• 1 cup diced grape tomatoes, halved
• 1/2 cup black beans rinsed and drained
• 2 tablespoons finely chopped pickled jalapeno peppers 
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 1 cup of your favorite salsa
• 1 tablespoon Elote seasoning otherwise, use 1 teaspoon cumin  with 1/4 teaspoon paprika and 1/4 teaspoon chili powder 

Directions: 

• Remove corn and cauliflower from the freezer. Bang the bags on the counter to remove large lumps.
• Heat oil in a large frying pan and saute onions for 2 minutes. Then add garlic cloves and saute for 1 minute more. Add riced cauliflower to the same pan with spices and stir fry for 3 minutes more.
• Add in tomato paste, salsa, chopped tomatoes, corn, black beans, and chopped peppers. 
• Stir fry until all is heated through. Add in more salsa if the mixture seems dry. 
• Optional serve with chopped avocados.