Rule #208: You can make magic happen with just four ingredients.
Taco Tuesday (or Wednesday, Thursday, and Friday if I had it my way) is always a happy day in our house! We’ve been trying to keep things as low carb as we can around here, so I decided to lighten up our Taco Tuesday side dishes by making a Mexican Cauliflower Rice. Basically, riced or finely chopped cauliflower sautéed for a bit and then gets a good ole can of Rotel thrown on top and a little sprinkle of cumin. That’s all we need for an easy, healthy side dish.
We’ve had our Mexican Cauliflower Rice with Slow Cooker Salsa Verde Beef Tacos, Mexican Pork, Taco Stuffed Peppers, Mexican Street Corn, and Mexican Veggie Medley. It makes for a super fast and still light side dish to compliment our many Mexican favorites!
First, heat some EVOO in a nonstick skillet or Dutch oven over medium-high heat.
Once the oil is glistening, add in a bag (usually about 14-oz.) of “riced” cauliflower (or finely chopped cauliflower). If you can’t find this, just run a head of cauliflower through a food processor until it’s finely grated.
Sauté until the cauliflower rice is a nice brown color (about 5 minutes), stirring occasionally. If you follow me on Instagram, I posted a highlight with more detailed instructions.
Next, you’re going to add in 1 can of drained Rotel and a pinch of ground cumin. Stir and sauté another 2 minutes.
Garnish with cilantro, if desired!
Mexican Cauliflower Rice
1 tbs. extra-virgin olive oil
1 bag (about 14 oz.) finely chopped or “riced” cauliflower*
1 10-oz. can Rotel, drained
Pinch ground cumin
Cilantro, for garnish, if desired
Heat the oil until glistening in a large nonstick skillet or Dutch oven over medium-high heat. Add in the cauliflower rice and sauté until browned, about 5 minutes, stirring occasionally. Add in the can of Rotel and pinch of ground cumin. Stir and cook an additional 2 minutes. Garnish with cilantro, if desired.
*You can also cut up a head of cauliflower and send it through the “grate” setting on a food processor.