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This spicy Mexican-style dish is keto-friendly, quick and you will only need to use a few common ingredients. It's perfect for batch cooking too.
We are keeping it keto so there is no rice or other grains used in this recipe. All you need is a bowl of Cauli-rice. I used Spanish cured chorizo but you can use raw Mexican chorizo, or even Italian pepperoni if you prefer that. Chorizo adds a delicious flavour boost, so you won't need any additional spices.
Hands-on Overall
Nutritional values (per serving)
Net carbs6.4 grams
Protein17.6 grams
Fat31 grams
Calories386 kcal
Calories from carbs 7%, protein 19%, fat 74%
Total carbs10.1 gramsFiber3.7 gramsSugars3.7 gramsSaturated fat13.2 gramsSodium828 mg(36% RDA)Magnesium39 mg(10% RDA)Potassium763 mg(38% EMR)
Ingredients (makes 4 servings)
- 1/2 medium cauliflower (600 g/ 1.3 lb)
- 2 Spanish chorizo sausages or Mexican chorizo (240 g/ 8.5 oz)
- 6 jalapeño peppers, slices (80 g/ 2.8 oz)
- 4 tbsp freshly chopped parsley or cilantro
- 2 tbsp ghee or virgin coconut oil (30 g/ 1.1 oz)
- salt and pepper, to taste
Instructions
- Prepare the Cauli-rice as described here. Don't cook it - only grate the cauliflower.
- Slice the chorizo and slice and deseed the jalapeño peppers. You can use any other type of mildly hot peppers.
- Grease a skillet with the cooking fat and add the peppers and chorizo. Cook until slightly browned and stir once or twice.
- Add the cauli-rice and cook for 5-10 minutes depending on how tender you prefer the "rice" to be. Taste before seasoning with salt - the sausage will release its savoury juices and you may not need to use any. Add finely chopped parsley.
- When done, take off heat and enjoy warm. Store in the fridge for up to 4 days.
Ingredients
- 1/2 medium cauliflower (600 g/ 1.3 lb)
- 2 Spanish chorizo sausages or Mexican chorizo (240 g/ 8.5 oz)
- 6 jalapeño peppers, slices (80 g/ 2.8 oz)
- 4 tbsp freshly chopped parsley or cilantro
- 2 tbsp ghee or virgin coconut oil (30 g/ 1.1 oz)
- salt and pepper, to taste
Instructions
- Prepare the Cauli-rice as described here. Don't cook it - only grate the cauliflower.
- Slice the chorizo and slice and deseed the jalapeño peppers. You can use any other type of mildly hot peppers.
- Grease a skillet with the cooking fat and add the peppers and chorizo. Cook until slightly browned and stir once or twice.
- Add the cauli-rice and cook for 5-10 minutes depending on how tender you prefer the "rice" to be. Taste before seasoning with salt - the sausage will release its savoury juices and you may not need to use any. Add finely chopped parsley.
- When done, take off heat and enjoy warm. Store in the fridge for up to 4 days.
Nutrition (per serving)
Calories386kcal
Net Carbs6.4g
Carbohydrates10.1g
Protein17.6g
Fat31g
Saturated Fat13.2g
Fiber3.7g
Sugar3.7g
Sodium828mg
Magnesium39mg
Potassium763mg
Detailed nutritional breakdown (per serving)
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