If you need a more accessible version of this website, click this button on the right. Switch to Accessible Site


You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]



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.