Description
A fast, flavorful, low-carb side dish that pairs well with various proteins and tacos.
Ingredients
Scale
- 1 head of cauliflower, grated or riced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, sauté until softened (about 3-4 minutes).
- Stir in the minced garlic, cumin, and chili powder, cooking for another minute.
- Add the riced cauliflower to the skillet, stirring to combine, and cook for about 5-7 minutes until tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
Don’t overcook the cauliflower; stop when it is tender but still has some bite. Use fresh spices for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cauliflower rice, low carb, side dish, Mexican, quick recipe