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Mexican Cauliflower Rice

Jennifer Hunt, RDN, LD
Print Recipe
Servings 4

Ingredients
  

  • 12 oz frozen or fresh riced cauliflower
  • ¾ cup salsa mild, medium or hot-- your preference
  • ½ tsp cumin
  • ¼ tsp chili powder
  • Salt and pepper to taste

Instructions
 

  • Preheat large nonstick skillet on medium high heat. Add in frozen riced cauliflower and cook, stirring occasionally until all the water has evaporated. Cauliflower will begin to slightly brown on the edges. Stir in salsa and seasonings and stir to combine. Taste and adjust seasonings if desired.
  • Serve warm as is or with a sprinkle of fresh chopped cilantro, avocado, salsa or dollop of plain low fat yogurt/sour cream.  Makes 4 servings (about 3/4 cup).

Notes

This recipe can easily be doubled, just make sure to use a very large non-stick frypan.
Nutrition per Serving
Calories 43; Total Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 327mg; Carbohydrate 9g; Dietary Fiber 4g; Sugar 4g (Added Sugar 0g); Protein 2g.