Ingredients
- 1 medium cauliflower head, riced (food processor me ya grated)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- Optional: 1 cup cooked black beans or corn
Step-by-Step Recipe
Step 1:
Wash and rice the cauliflower using a food processor or grater.
Step 2:
Heat olive oil in a large skillet over medium heat.
Step 3:
Sauté onion and garlic for 2–3 minutes until fragrant and translucent.
Step 4:
Add red and green bell peppers, cook for another 3–4 minutes until slightly tender.
Step 5:
Add the riced cauliflower to the skillet and stir well.
Step 6:
Sprinkle chili powder, cumin, paprika, salt, and black pepper. Mix thoroughly.
Step 7:
Cook for 5–7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
Step 8:
Remove from heat, stir in fresh cilantro and lime juice.
Step 9:
Serve hot as a side dish or base for tacos, grilled meats, or bowls.
Tip:
For a richer flavor, add 1 tbsp butter or a little grated cheese on top before serving.
