This tasty mexican cauliflower rice is easy to make in just minutes!
It’s great for anyone wanting to eat plant based or keto – or both!
I create these simple vegan meals using the Mix and Match Meal Planner from the Cooking with Plants Meal Prep Made Easy Course.
This mexican cauliflower rice recipe is packed with nutrition and has no added oil.
It makes a great low fat addition to tacos, is great tossed through zucchini noodles, or added as a pizza topping…
1/2 onion, chopped
1/2 cup vegetable broth or water as needed to deglaze pan and use instead of oil
1 large grated carrot
1/2 small cauliflower, pulsed in food processor or chopped into small pieces by hand
1/2 tsp dried coriander
1/4 tsp chilli flakes, or to taste
1 tsp ground sage
1 tsp smoked paprika
black pepper and white pepper to taste
1 tsp tamari, soy sauce or braggs aminos
1 can lentils, drained
Heat a non-stick skillet to medium-high heat.
Add the onion into the pan and stir for a minute or so to begin the browning process. Add splashes of vegetable broth or water to deglaze the pan and to cook the onions without the need for oil.
Lower the heat of the pan to medium.
Add the grated carrot into the pan and continue stirring. Add splashes of broth as needed to prevent sticking.
Add cauliflower to the pan and continue to stir. Again adding splashes of broth as needed. Stir for a minute or two to combine everything well.
Now add your spices to the pan and stir through. Add splashes of broth as needed. Also add your tamari at this stage.
Continue to stir for a few minutes until the vegetables are cooked through to your liking. Adding final splashes of broth as needed.
Finally stir through lentils for a minute or so and you’re ready to eat…
Serve and enjoy!
Watch the video at the top of the page for full visual instructions.
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👉 Want to learn more about plant based vegan cooking, check out my Meal Prep Made Easy Course!