Pop, pungent and wholly loaded with authentic flavours, this healthy, high fibre, low carb Mexican Cauliflower Rice recipe is a must try.
Cut the cauliflower into small florets and wash it well.
Put it in a food processor and pulse until it is broken down into rice like pieces.
Heat olive oil in a large pan.
Once the oil is hot, add garlic and onion and fry till onion turns pinkish.
Add the riced cauliflower and fry for 3-4 minutes.
Keep stirring gently.
Add Jalapeno pepper, bell peppers, peas, corn and carrot and cook for 2-3 minutes.
Add tomato puree, salt, pepper powder, cumin powder and paprika.
Cover the pan and cook the cauliflower rice on low heat for 4-5 minutes.
Remove the lid and cook for another 5 minutes.
Top with fried egg, cilantro and sour cream.
Use a food processor or a grater to make the cauliflower rice. Using these will ensure that the result is rice like and not a paste of cauliflower.
You can increase or decrease the amount of paprika according to you liking.
You can add Shrimps, shredded chicken or eggs to your rice if you wish to.