| Prep Time | 10 Minutes |
| Cook Time | 6 Minutes |
| Servings |
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Ingredients
- 2 tbsp Olive Oil
- 1 bag Riced Cauliflower
- 1 each Onion medium, diced
- 4 cloves Garlic Fresh minced
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Oregano
- 15.5 oz Fire Roasted Tomatoes with juices
- Salt and Pepper
- Cilantro fresh, chopped
Ingredients
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Instructions
- Heat oil in a large skillet over medium high heat. Add in onion and cauliflower and sauté for 4 minutes over medium high heat or until the cauliflower and onion just start to get tender and develop some color on them.
- Add in garlic and cook for an additional minute.
- Reduce the heat to medium and add in spices. Cook for 1-2 minutes stirring frequently.
- Add in tomatoes along with the juices and stir to combine. Season with salt and pepper to taste.
- Serve immediately with fresh chopped cilantro, if desired.
Recipe Notes
Credit: https://chefsavvy.com/mexican-cauliflower-rice/