spanish cauliflower rice

This is a new take on the classic cauliflower rice. Spicy and yummy.

2 whole cauliflower heads

1 yellow onion chopped

2 jalapeno minced

1 15 oz can diced organic tomatoes

1/2 tsp ground cumin

1 1/2 tbsp of taco seasoning (can be bought or combine  chili powder, garlic powder, red pepper flakes, cumin, black pepper, cayenne pepper)

1 tbsp coconut oil

1/2 cup of chicken or vegetable stock

Cut the cauliflower into manageable chunks and grate into bowl. You can also put the cauliflower into a food processor.  Set aside.

In a large skillet add coconut oil and chopped onion and jalapeno and cook until soft. Add spices and cook until fragrant. Add cauliflower and stock and diced tomatoes.  Stir on high until mixed well and then turn to low to simmer and cover for 20 minutes, stirring occasionally. Recipe given to readypaleo by: Anita McCoy



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