Spanish Paleo Cauliflower Rice

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  1. Butter 1 Table spoon
  2. Onion 1 cup small dice
  3. Garlic 1 table spoon minced
  4. Cauliflower 4 cups (Riced)
  5. Coriander 1 table spoon
  6. Cumin ½ table spoon
  7. Oregano 1 table spoon
  8. Salt As required
  9. Tomatoes 1 cup small diced
  10. Cilantro ¼ cup chopped
  11. Lime juice 1 table spoon
  12. White rice 2 cups (half cooked)

*How to rice cauliflower: Cut the head in quarters, and then cut out the core. You can then either feed florets through the shredder tube of your food processor, or use a box grater to achieve a rice-like consistency.


  1.  In a large pan, over medium heat, sauté onions in butter with a pinch of salt for 8-10 minutes, or until very soft and translucent.
    2.  Add the dry spices, remaining salt, and garlic and stir to combine, stirring and cooking another minute. (Add a tablespoon of water if the spices get stuck)
    3.  Add cauliflower and half cooked rice and sauté another 8-10 minutes, or until the cauliflower is soft. Turn off heat and stir in tomatoes, lime juice and cilantro.

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