Low-Carb One-Pot Mexican Cauliflower Rice

by KetoDietApp.com

Step 1Blitz the cauliflower florets in a food processor until they resemble a rice sized consistency. Grating blade woks best as it will most resemble real rice.

Step 2Place the butter, ghee or coconut oil in a pan. Add the onions and sauté for 2 minutes on a medium heat until soft.

Step 3Add the chorizo and fry for a further 5 minutes until the chorizo begins to realise all its lovely oil and flavour. Stir through the garlic.

Step 4Add the tomato puree, chopped tomatoes, chipotle flakes and season. Simmer on a medium heat for about 5 minutes until the sauce starts to thicken.

Step 5Add the cauliflower rice and stir until combined. Add the stock and simmer on a medium heat for about 15 minutes until nearly all the stock has absorbed.

Step 6Remove from the heat and stir through the lime juice and fresh cilantro.

Step 7Adjust the seasoning to taste and serve. Store in the fridge for up to 4 days.