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Step 1
Cut cauliflower into 1-inch florets, this should yield about 8 cups.
Step 2
Working in batches, add half of the florets to a food processor, or blender.
Step 3
Process or pulse until small rice-sized pieces are made, about 6 to 8 pulses. Transfer to a bowl and process the remaining florets into cauliflower rice.
Step 4
Heat a large saucepan over medium heat. Add the olive oil, once shimmering add the garlic and saute for 30 seconds.
Step 5
Add the garlic and onion and saute for 1 minute.
Step 6
Add the jalapenos and saute for 30 seconds.
Step 7
Add the cumin and saute for 30 seconds.
Step 8
Add the tomato paste and saute for 30 seconds.
Step 9
Add the tomatoes and saute for 1 minute.
Step 10
Add the cauliflower rice, chicken stock, and salt, stir to combine.
Step 11
Cover and simmer for 6 minutes, stirring halfway through.
Step 12
Uncover and continue to cook the cauliflower rice until almost dry, about 3 to 4 minutes.
Step 13
Turn off the heat and taste the cauliflower rice. Season more salt as desired.
Step 14
Stir in chopped cilantro, fluff the rice with a fork and serve immediately.