Probably one of my favorite paleo side dishes yet. Served with some seasoned chicken and veggies, this cauliflower truly satisfied my itch for some comfort Mexican food.
I adapted the recipe from the Paleo Cupboard, and really changed very little. Here’s how to do it!
1 large head cauliflower
2 tablespoons olive oil or other fat
1 onion, chopped
3 cloves of garlic, minced
1 jalapeno, chopped
1/2 tsp. cumin
1/2 tsp. paprika
1 tomato, diced
1/2 small can of tomato paste
1. Using a grater or food processor, rice the cauliflower into tiny pieces.
2. Heat a very large skillet over medium heat. Add oil, let it get warm. Add onion, garlic, and jalapeno. Saute until they begin to become translucent.
3. Add cauliflower, season with salt, pepper, cumin, and paprika. Stir frequently as cauliflower begins to soften, about 2-3 minutes. Stir in tomato, tomato paste, and a fair amount of cilantro.
4. Cook for a few more minutes, and then taste for seasoning. Serve with more cilantro and a few fresh squeezes of lime. Enjoy!