• 1 tablespoon olive oil
  • 1/4 white onion
  • 1 clove garlic
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 lb cauliflower rice about one very large head
  • 1 14.5 oz can crushed or diced tomatoes
  • Salt to taste


  1. If you plan to rice the cauliflower yourself trim of the greens and cut into sizes that will fit into your food processor. Pulse until it resembles a rice like texture.
  2. In a large skillet heat the oil over medium high heat. Add in the onion and garlic. Saute for 2 minutes until soft but not browned. Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
  3. Add in the cauliflower and stir letting it crisp up and any moisture evaporate. About 5 minutes. Add in the tomatoes and stir to combine. Taste for salt and add as needed. Sprinkle with cilantro and a squeeze of lime just before serving.

Recipe source: wickedspatula