1bagabout 14 oz. finely chopped or “riced” cauliflower*
1 10-oz.can Roteldrained
Pinchground cumin
Cilantrofor garnish, if desired
Instructions
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.
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Notes
*You can also cut up a head of cauliflower and send it through the “grate” setting on a food processor.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Mexican Cauliflower Rice, Mexican side dish, vegetable side dish