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This was one of our first dabbles into the Keto way of eating. At first most sides all tasted the same. Like cauliflower. Not every day thank you very much. We like food with a lot of flavor. Now that does not necessarily mean overly spicey or overly hot but I want my tongue happy when I eat. Not like ‘oh did I eat something..geez what was it?’ And my mouth was happy with this one!
Now since I will not turn up my nose at a shortcut, I did use did use a bag of cauliflower rice found in the freezer section. The Green Giant and I have been friends for years if you get my drift. Besides when we moved the processor somehow did not make it so there you go. The packaged cauliflower is my go to.
As far as the dressing you see in the photo is purchased chipotle salad dressing which was great with this dish but avocado cream or guacamole and sour cream are good add one for a more robust dish. I do a deconstructed quacamole ( recipe to come) that is really good and covers many of these bases. But what it comes down to is anything added on after the chipotle dressing is a bonus in my book and what ever is in the fridge works. Bonus is that it tastes better the next day!
Mexican Fried Cauliflower Rice
Ingredients
- 12 oz cauliflower rice cooked per instructions on package
- 1 lb ground meat or ground chicken/turkey
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp chili powder
- generous dash or two of chipotle pepper
- 2 tsp epazote optional
- 1 red bell pepper diced
- 1 onion-medium chopped
- 3 cloves garlic minced or grated/ optional
- 1 4oz can green chilies undrained
- Chipotle salad dressing
- Sour Cream optional
- Avocado Cream optional
Instructions
- Brown ground meat. Add all seasonings and cook 2-3 minutes
- Add bell peppers, onion, green chilies, optional garlic and jalapeno. Stir to combine and cook until onion softens, 5-6 minutes.
- Add cauliflower rice- fold in combining well.
- Garnish with chipotle dressing and optional cream , sour cream, etc.
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