Step 1

Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.

Step 2

Heat up a large skillet to medium heat. Coat the pan with oil. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.

Step 3

Add in riced cauliflower and saute for another 4-5 minutes. salt, and cumin. Stir around the veggie mixture to coat.

Step 4

Now add in cumin, salt, tomato paste, then 1/4 cup broth (you might not need broth with frozen rice as it produces enough moisture). Bump up heat to medium high. Continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.

Step 5

Serve hot with garnished cilantro, lime juice, and added salt to taste.