Mexican Cauliflower Rice

Ingredients

• 4 cups small cauliflower florets

• 3 tablespoons avocado oil

• ½ cup chopped onion

• 1 medium jalapeño pepper, finely chopped

• ¼ cup no-salt-added crushed tomatoes

• ½ teaspoon ground cumin

• ½ teaspoon salt

Preparation

1. Pulse cauliflower in a food processor until broken down into rice-size pieces.

2. Heat oil in a large pan over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with coriander, if desired, and serve with lime wedges.