Keto Mexican Cauliflower Rice
This Keto Mexican Cauliflower Rice is a game changer! A low-carb, flavor-packed dish perfect for meal prep and versatile enough for any meal.
Servings: 4 servings
Ingredients
- 2 pounds cauliflower cut into florets
- 2 tablespoons olive oil
- 2 teaspoons fajita seasoning
- 1/4-1/2 teaspoon salt adjust according to taste
- 3/4 cup salsa
- 1/2 cup cilantro chopped
- Fresh lime juice for that zesty kick
Instructions
- Start by washing the cauliflower and cutting it into florets. This will make it easier to process into rice-sized pieces.
- In your food processor, pulse the cauliflower florets until they resemble rice grains. Be careful not to over-process; you want a nice texture, not a mushy mixture.
- In a large skillet, heat the olive oil over medium heat. Make sure it’s hot but not smoking.
- Add the riced cauliflower to the skillet. Stir it around for about 5-7 minutes until it starts to soften and turn golden.
- Sprinkle the fajita seasoning and salt over the cauliflower rice. Mix well to ensure even distribution of the spices.
- Pour in the salsa and chopped cilantro, stirring to combine. Allow it to cook for another 2-3 minutes until everything is heated through.
- Remove the skillet from heat. Squeeze fresh lime juice over the top, giving it a final stir before serving.
Equipment
- Food Processor
- Large Skillet
- Measuring cups and spoons
- Spatula
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat or microwave until heated through.
- For longer storage, freeze for up to a month, thaw before reheating.