One Pot Fiesta Cauliflower Rice

Step 1Rice the cauliflower. To do that, run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.

Step 2Slice the onion, bell peppers and celery. Dice the zucchini into small 1 cm (¹/₂ inch) pieces. Halve the tomatoes and mince the garlic.

Step 3Grease a large skillet with half of the olive oil (or avocado oil). Add the onion and cook on medium-high for 3 to 5 minutes, until lightly browned and fragrant. Add the garlic, zucchini and celery and cook for about 5 minutes, stirring occasionally.

Step 4Add the bell peppers and cook for another 5 minutes.

Step 5Finally add the remaining olive oil, tomatoes, cauliflower rice, sweet and smoked paprika, lemon juice, salt and pepper. Stir to combine and cook for 6 to 8 minutes, stirring occasionally, until the cauliflower rice is crisp-tender.

Step 6Take off the heat and stir in chopped cilantro. Eat warm as a side with any meat, fish or seafood, or with some crumbled feta or grilled halloumi.

Step 7Store in the fridge in a sealed container for up to 5 days.