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16 ounces cauliflower, riced

1 Tbs. coconut, grapeseed or avocado oil

1/3 cup organic tomato sauce

1/2 cup diced green pepper (optional)

1/2 cup diced onion (optional)

1/2 cup diced tomato (optional)

1/4 cup organic chicken or vegetable broth

1 tsp minced garlic

1 tsp onion powder

1/2 tsp ground cumin

1/2 tsp sea salt

1/4 tsp fresh-ground black pepper

1 Tbs fresh lime juice

1/4 cup cilantro, chopped (optional)


Cut cauliflower into florets and place in a food processor. Pulse until it is the size of rice. (Can use a cheese grater, if you don’t have a food processor.)

Heat oil over medium heat in a large skillet. Add cauliflower, green pepper and onion, sautéing for 5-7 minutes.

Stir in tomato sauce, tomatoes, broth, garlic, onion powder, cumin, sea salt and black pepper. Cover and cook for 5 to 10 more minutes, until tender.