Mexican Cauliflower Rice

By jeknudson

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 small serrano pepper, seeded and minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 /4 teaspoon freshly ground black pepper
• 16 ounces riced cauliflower, thawed if frozen
• 2 tablespoons tomato paste
• 1 /2 cup low-sodium chicken or vegetable broth
• 1 /4 cup finely chopped fresh cilantro
• Juice from 1/2 medium lime, plus wedges for serving

Preparation

Step 1

Heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, serrano, cumin, salt, and black pepper. Stir until combined and cook for 2 minutes more.Add the cauliflower rice, tomato paste, and broth, and cook, stirring occasionally, until the liquid is absorbed and the cauliflower is tender, 3 to 5 minutes. Remove from the heat and stir in the cilantro and lime juice.