Mexican Cauliflower “Rice”

• Gluten free
• Paleo

• Produce

  • 1 Head Cauliflower, Small Medium
  • 1 Cilantro, fresh leaves
  • 2 Cloves Garlic
  • 1 Onion, small

• Canned Goods

  • 1/2 cup Chicken broth
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, light

• Dairy

  • 1 tbsp Ghee

Found on fashionablefoods.com

Description

Ingredients

• 1 Head Small/Medium Cauliflower, I used orange cauliflower, but white works just as well!
• 1 Tablespoon Extra-Light Olive Oil
• 1 Tablespoon Ghee*
• 1 Small Onion, finely chopped
• 2 Cloves Garlic, finely minced
• 2 Tablespoons Tomato Paste (make sure there’s no added sugar)
• Salt & Pepper, to taste
• ½ Cup Chicken Broth, or vegetable broth
• Fresh Cilantro Leaves, for garnish

Directions

• Grate the cauliflower using a box grater or the grating attachment on a food processor. Set aside. Heat the oil and ghee in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper. Add in the cauliflower and the chicken broth and mix well. Cover and cook for 3 minutes. Remove the cauliflower rice from the heat and garnish with cilantro. Serve alongside any of your favorite Mexican dishes!