Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 small onion, finely diced
- •2 cloves garlic, minced
- •1 small red bell pepper, diced
- •1 small tomato, diced
- •3 cups riced cauliflower
- •½ cup vegetable broth
- •1 tablespoon tomato paste
- •1 teaspoon cumin
- •1 teaspoon paprika
- •½ teaspoon dried oregano
- •¼ teaspoon ancho chile powder
- •salt and pepper to taste
Instructions
- Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
- Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
- Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.
Nutritional Facts
Per 4 servings
- Calories: 131
- Carbohydrate: 14g
- Fat: 7g
- Fiber: 6g
- Protein: 5g
- Sugar: 3g
Related Recipes
Cauliflower “Meat” Tacos
Cauliflower Tortilla Tacos
Keto Cauliflower Spanish Rice
Crispy Cauliflower Tacos
Cauliflower with Balsamic Vinegar
Skillet-Roasted Cauliflower
Cauliflower Steaks
Garlic Pork Cauliflower Fried Rice
Cauliflower Nachos
Cauliflower Fried Rice
Veggie Cauliflower Fried Rice
