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.