Mexican Cauliflower Rice
Most meals are served with some form of carbs – rice, noodles, potatoes or bread. In order to make strides toward your fitness goal, it’s a good idea to eat fewer carbs at dinner. This recipe for cauliflower rice is a great way to still enjoy a side of rice without sacrificing your results by taking in too many calories and carbs. Servings: 8
Here’s what you need:
- 1 head organic cauliflower
- 2 small tomatoes, chopped
- 1/2 an onion, chopped
- 2 garlic cloves, minced
- 1 Tablespoon tomato paste
- dash of salt and pepper
- dash of Tajin or red pepper flakes
- 1/4 cup fresh, cilantro, chopped
- juice from one lime
- Preheat the oven to 350 degrees F. Grease shallow baking pan with olive oil.
- Using a food processor with the grating blade, grate all of the cauliflower. Set aside.
- In a high speed blender, or food processor, blend the tomatoes, onion, garlic, tomato paste, salt, pepper and tajin until smooth.
- Mix the tomato blend evenly into the shredded cauliflower. Pour into prepared pan and bake for 20 minutes. Stir and bake for another 20 minutes.
- Remove from the oven, transfer to serving dish. Mix in the chopped cilantro and drizzle with lime juice. Enjoy!
Nutritional Analysis: One serving equals: 28 calories, 1g fat, 91mg sodium, 5g carbohydrate, 1g fiber, and 1g protein
Add extra protein to suit:)
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