Mexican cauliflower rice

Ingredients

1 head	Cauliflower, stems removed, washed (Main)
1 Tbsp	Extra virgin olive oil
1 small	Onion, finely diced
1	Jalapeno pepper, finely chopped
2 cloves	Garlic, minced
¾ cup	Bell peppers, diced
2 medium	Tomatoes, roughly chopped
½ tsp	Smoked paprika
1 tsp	Cumin powder
½ tsp	Salt
2 Tbsp	Chopped fresh coriander

Garnish

1 handful	Fresh coriander
1	Avocado, sliced
1 small handful	Chopped jalapenos
1 small handful	Lime wedge

Directions

1. Chop cauliflower in florets and place in a food processor. Pulse until starting to resemble rice – be sure not to over-process or cauliflower can turn mushy (should weigh approximately 400 grams). Set aside.
2. Heat a large wok (or skillet) over medium heat and drizzle in olive oil. Add onion, jalapeno and garlic and stir-fry until onion is soft but not browned, about 3-4 minutes. Add bell pepper, tomato, paprika, cumin and salt. Stir-fry for 2 minutes.
3. Add cauliflower 'rice' to wok, mix well and stir-fry for 3-4 minutes until cauliflower is tender. Mix in chopped coriander.
4. Divide between bowls and garnish with extra coriander, avocado and jalapeno. Serve with lime wedges.

See more low-carb alternatives to rice

• Chinese cauliflower rice
• Spiced cauliflower rice