Serves 4

Prep Time: 15 min  Cook Time: 30 min  Total Time: 45 min


4 cups cauliflower florets
2 tbsp olive oil
1 onion, chopped
3-4 cloves of garlic, minced
4 medium tomatoes, chopped
1 fresh chili pepper, deseeded and chopped
½ tsp chili flakes
½ tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder (optional)
1 cup chicken stock or water
¼ cup fresh cilantro, chopped
1 tsp fresh lime juice
salt and black pepper to taste


Place the cauliflower florets in a food processor and pulse a few times until it is rice-like consistency.

Heat the olive oil in large skillet over medium heat. Add the onion, minced garlic and chili and sauté for 5 minutes until onion is softened. Add the cauliflower rice and sauté for another 5 minutes. Stir in tomatoes, stock, oregano, cumin and chili flakes and bring to a gentle simmer.

Continue to cook for about 20 minutes or until cauliflower is soft. Add the garlic powder and season with salt and black pepper to taste. Sprinkle with fresh cilantro and lime juice before serving.

Recipe adapted from  Paleo Grubs