Step 1

If using a head of cauliflower, cut or break the florets from the stalk. Pulse in a food processor until the pieces are about the size of a grain of rice. Set aside.

Step 2

In a large skillet, heat the oil over medium-high heat. Add the onion, bell pepper, garlic, cumin, and chili powder. Sauté about 3 minutes - until the peppers and onions begin to soften.

Step 3

Add the riced cauliflower and tomato paste. Cook, stirring occasionally until the cauliflower is heated through and the tomato paste is incorporated.

Step 4

Add the lime juice and salt to taste.

Step 5

Remove from the heat. Plate and top with diced tomatoes and chopped cilantro. Serve as a side to your favorite Mexican entrée or add pinto or black beans to make it a full meal.