Mexican Cauliflower Rice


  • 1 teaspoon olive oil
  • 1 small white onion diced
  • 2 cloves garlic minced
  • 1 7 ounce can diced green chiles, drained
  • 3 cups riced cauliflower fresh or frozen
  • 1 small tomato seeded and diced
  • 1 teaspoon cumin
  • juice of 1 lime
  • salt and pepper
  • 1/4 cup chopped cilantro


  1. Heat oil over medium-high heat in a large skillet. Add onion and saute until soft and translucent. Add garlic and cook until just fragrant, about 30 seconds. Add green chiles and cauliflower rice. Cook, stirring frequently, until cauliflower has softened, about 5 minutes (longer if frozen). Stir in tomato, cumin, lime juice, and salt and pepper, and cilantro. Serve hot.