Cauliflower Rice (Mexican)**

By msweeney

Ingredients

• 1 large head of cauliflower (riced)
• 2 teaspoons olive oil
• 1 medium onion, minced
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 ear of corn, kernels cut off
• 1/2 cup fresh or frozen peas
• 1 1/2 teaspoons sea salt (more or less- adjust to your tastes!)
• 1 1/2 teaspoons oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon soya sauce
• 1/4 cup tomato paste
• 2 limes
• cilantro (garnish, optional)

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from vitamin-sunshine.com

Preparation

Step 1

Instructions
Break apart cauliflower, and "rice" half of it at a time in a food processor. Alternately, you could finely chop it with a knife, but that would take a long time.
Add olive oil to a large wok or frying pan, and saute the onions and garlic until they are soft over medium-high heat. Add the carrots, corn, and peas, and continue to saute until the carrots are soft.
Add the spices and soy sauce to the vegetable mixture.
Add the riced cauliflower to the wok with the vegetable mixture, and add the tomato paste, stirring to lightly cover all of the "rice" mixture.
Continue to cook over medium-high heat for 8-12 minutes, until cauliflower is softened.
Garnish with fresh squeezes of lime juice and cilantro.