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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.
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.
Add the riced cauliflower and tomato paste. Cook, stirring occasionally until the cauliflower is heated through and the tomato paste is incorporated.
Add the lime juice and salt to taste.
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.