CAULIFLOWER TACO RICE

CAULIFLOWER TACO RICE

When you want the rice, but don’t want the rice. Swap for this comforting vegetable addition. Serves 2.

INGREDIENTS:

1 Tbsp avocado or olive oil
1 bag organic frozen cauliflower rice
1 clove of garlic, minced
¼  white onion, minced
1 Tbsp chili powder
1 Tbsp concentrated tomato paste or ½ cup tomato sauce
1 tsp cumin
½ tsp oregano
¼ tsp dried cilantro or a handful of fresh cilantro, chopped
½ tsp JF Spicy Salt
1 cup vegetable stock
Fresh cracked black pepper, to taste

PROCESS:

In a large sauté pan, heat the oil on medium heat. Add the garlic and white onion. Sauté until softened. Add the cauliflower rice and cook it down until it is defrosted. Add the chili powder, cumin, oregano, cilantro, JF Spicy Salt, and fresh cracked black pepper. Mix well. Add the tomato paste or sauce and the vegetable broth. Cook this down until it is tender and combined. About 10 minutes. Adjust the seasoning to taste. You may need to add more JF Spicy Salt. Serve this as the base of a hearty taco night salad, over chips as nachos, or in a taco with toppings. I love this scooped up with grain free chips, my JF California Style Guacamolehot sauce and plain yogurt as the perfect sour cream substitution.