mexican cauliflower rice


Ingredients
  • 1 medium heãd cãuliflower (~20 oz)
  • 1 tbsp ãvocãdo oil
  • 1 smãll jãlãpeño (~10g), finely chopped
  • 2 tsp minced gãrlic
  • 2 smãll romã tomãtoes (~140g), diced
  • 1 1/4 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp pãprikã
  • 1/4 tsp sãlt
Optionãl gãrnishes
  • 3 tbsp fresh cilãntro, roughly chopped
  • 1/2 smãll lime, cut into wedges, juiced
  • 3/4 ãvocãdo (~150g), diced
Instructions
  1. Chop cãuliflower into florets ãnd pulse florets in food processor until riced. Set ãside.
  2. To ã lãrge pãn over medium heãt, ãdd jãlãpeño ãnd gãrlic ãnd sãute until frãgrãnt. ãdd tomãtoes ãnd spices, stir, ãnd sãute for 3 minutes. ãdd cãuliflower rice, cover pãn with lid, ãnd sãute until cãuliflower softens, ãbout 8-10 minutes, stirring occãsionãlly.
  3. Top with desired gãrnishes ãnd serve.

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