12ozfresh or frozen riced cauliflowersee notes below for how to rice cauliflower
½cuponionfinely diced
2garlic clovesminced
1jalapenoseeded & minced
1tablespoonolive oil
1teaspoonkosher salt
1teaspoonchili powder
1teaspoonground cumin
½tomatodiced
1tablespooncilantrofinely chopped
2teaspoonlime juicefreshly squeezed
Instructions
Preheat the oven to 425°F.
Toss the riced cauliflower with the onion, garlic, jalapeno and olive oil.
Season with the salt, chili powder and cumin.
Place on a foil-lined rimmed baking sheet and into the oven.
Roast in the oven for 25 minutes.
Remove from the oven and stir in the tomato, cilantro and lime juice.
Notes
Twelve ounces of cauliflower rice = 1 ½ cups cauliflower rice
To double or triple the recipe, hover over the number "4" next to the servings above and use the slider to change it to 8 servings to double the recipe, or 16 servings to triple the recipe.
To make your own cauliflower rice at home using a food processor, follow the four steps below.
Remove the stems and leaves from a head of cauliflower.
Chop the cauliflower into large pieces.
Place the large chunks of cauliflower in a food processor.
Pulse in the food processor for 15-20 seconds or until the cauliflower is the consistency of rice. Be sure not to pulse too long or the cauliflower will turn into mush.