Description
An easy and Whole30 low carb Mexican side dish with traditional flavors. This keto Mexican cauliflower rice can be made with fresh or frozen riced cauliflower.
Ingredients
- ¼ cups Avocado Oil
- ½ Onion, Diced
- 2 cloves Garlic, Minced
- 1 head Cauliflower, Riced
- 1 cup Tomato Sauce
- 1 teaspoon Salt
- 1-½ teaspoon Cumin
Preparation
Heat oil in a large skillet over medium heat. Add onion and sauté until onion is soft, about 5 minutes.
Add cauliflower, tomato sauce, salt and cumin. Let simmer, stirring occasionally, until cauliflower is soft, about 10 minutes. Serve.
Note: Feel free to melt some cheese on top to take this over the top!
Nutrition per serving: 121 Calories, 10g fat, 8g carbs, 3g fiber, 2g protein
