A simple Tex-Mex (Texas-Mexican) style cauliflower rice recipe. This dish is prepared in one pan, fits the Whole30 diet, and is sure to be enjoyed by the whole family. A great option for a quick dinner on a weekday when you want something new. Moreover, it tastes even better the next day when it is warmed up.
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | Tex-Mex |
Ingredients
Ingredients- ground beef 450 grams
- cauliflower 340 grams (chopped into rice, I used frozen)
- 1 onion (small, finely chopped)
- 1 cup bell pepper (chopped, I used frozen)
- 3 cloves garlic (finely chopped)
- 1 can canned tomatoes (chopped)
- cumin 1 teaspoon
- paprika 1 teaspoon
- oregano 1 teaspoon
- 0.125 teaspoon cayenne pepper (or more, to taste)
- cilantro (for serving)
Print Recipe
Pin Recipe Instructions
- Heat a skillet over medium heat, add minced meat, mash with a spatula, add onion and garlic. Cook until pink disappears.
- Add cauliflower (pre-divided into inflorescences and grind in a blender to make the consistency of rice) and chopped peppers, cook for 10 minutes until vegetables are tender.
- Add tomatoes, cumin, paprika, oregano, and cayenne pepper. Add salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally. Sprinkle with chopped cilantro and serve.
Enjoy your meal!
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