To make riced cauliflower, you can give it a few quick pulses in a food processor or you can simply use a cheese grater. I use a cheese grater and it comes out perfect every time. Grate the cauliflower while it is still raw.
Check out some of my other favorite low carb cauliflower recipes:
- Buttery Cauliflower Rice Pilaf
- Mediterranean Low Carb "Risotto"
- Mushroom Risotto with Cauliflower Rice
- Roasted Cauliflower and Sweet Potato Puree
- Shrimp Fried Cauliflower "Rice"
INGREDIENTS
¼ Cup Olive Oil
½ Cup Onion - Diced
2 Tbs. Garlic - Minced
3 Cups Cauliflower - Riced
1 tbsp Cumin
2 tsp. Chili Powder
1 tsp. Garlic Salt
8 oz. Stewed Tomatoes with Mexican Seasoning
1 ½ Cups Chicken Broth
DIRECTIONS
In a large sauté pan over medium-high heat, add olive oil, onion, and garlic. Sauté for 5 minutes.
To the pan, add riced cauliflower, cumin, chili powder and garlic salt. Stirring constantly, cook 6-8 minutes.
Add chicken broth and stewed tomatoes. Use a rubber spatula to break up the larger chunks of tomato. Reduce heat to low, cover, and allow to simmer 30-40 minutes or until all the liquid has reduced. Stir occasionally.
Prep Time – 15 Minutes
Cook Time – 50 Minutes
Makes Servings: 6
Per Serving:
Calories – 122
Protein – 1.75 g
Carbs – 6 net g
Fat –9.6 g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
Carolyn says
This is a family favorite!
Jamie Sharman says
We made this for dinner it was excellent. We have made it as a side dish or to add in low carb burritos. The flavor is perfect. Highly recommend!
Amy says
Both my kids raved about this dish. RAVED! (Ages 11 and 13.)
Victoria Jayne Haneveer says
I just made this and had it with minute steak. Pretty good but next time I would use less cumin. I added a tsp of oregano too which worked nicely.
Sharon Worster says
Hello: I'm trying to pin this to Pinterest but I keep getting an invalid URL error. Do you restrict this process? Thank you.
Kyndra Holley says
No access is not restricted. Not sure what the issue is. But, here is the pinterest link - http://pinterest.com/pin/170644273353406893/
Justin Sheppsl says
I just made this and it was wonderful...all the liquid never did reduce so i slow drained it off. Thanks
Kyndra Holley says
Maricruz,
I love cumin and that is why I used so much. As far as any other recipe like mine, I cannot speak as this is my own original recipe. I'm so happy that you have tried so many of my recipes now. Thanks!