Mexican Cauliflower Rice
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Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
6
Low
Nutrition per serving
Calories635.7 kcal (32%)
Total Fat55.4 g (79%)
Carbs16.9 g (6%)
Sugars4.4 g (5%)
Protein21.6 g (43%)
Sodium1000.8 mg (50%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
2 Tbspavocado oil
2cloves garlic
minced
3 ozground beef
salt
to taste
pepper
to taste
red pepper flakes
to taste
½ tspground cumin
1 ½ cupsriced cauliflower
fresh or frozen
¼ cupdiced tomatoes
0.25avocado
sliced for garnish
1 TBSPjalapeno peppers
minced, for garnish
1 TBSPgreen onions
diced, for garnish
1 TBSPcheese
shredded, for garnish
2 TBSPsour cream
for garish
1 TBSPcilantro
chopped, for garnish
Instructions
Step 1
In a skillet, heat avocado oil over medium. Add garlic and ground beef and cook until meat is browned, about 5 minutes. Season with salt, pepper, red pepper flakes, and cumin.
Step 2
When the meat is no longer pink, add cauliflower and tomatoes. Cook for 4 to 8 minutes (frozen cauliflower takes longer), then remove from heat.
Step 3
Garnish the contents of the skillet with avocado, jalapenos, green onions. Finish with the cheese, then cover the skillet and let the cheese melt for 3 minutes.
Step 4
Serve straight from the skillet with sour cream and cilantro.
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