- 1 head cauliflower
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Cut the cauliflower into florets and pulse in a food processor until it’s a rice-like consistency.
- Heat olive oil in a large skillet over medium-high heat.
- Add chopped onion and garlic to the skillet and cook until the onion is soft and translucent, about 5 minutes.
- Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until it’s tender.
- Add chopped red bell pepper, cumin, chili powder, paprika, salt, and black pepper to the skillet and stir to combine.
- Cook for an additional 2-3 minutes, or until the red bell pepper is slightly softened.
- Remove from heat and stir in chopped cilantro.
- Serve as a side dish or use as a base for a taco bowl.
Enjoy your delicious Keto Mexican Cauliflower Rice!