MEXICAN CAULIFLOWER RICE

Mexican Cauliflower Rice
Ingredients

• 12 oz bag of Frozen Riced Cauliflower, defrosted

• 1 tbsp extra virgin olive oil

• ½ stick of cilantro lime butter

• 10 oz Diced Tomato and Green Chiles, drained

• 3 tbsp fresh Cilantro, chopped

• ½ tsp Chili Powder

• ½ tsp Cumin

• Salt and pepper to taste

Directions

1. Over medium heat in a skillet add the olive oil and the riced cauliflower and saute for 3-4 minutes.

2. Add the butter and mix in until melted.  

3. Add the diced tomato/green chiles, chili powder, cumin and cilantro.  Saute for about 7-8 minutes.  

Cilantro Lime Butter

Cilantro Lime butter is a great addition to riced cauliflower and vegetables.  Also delicious with shrimp.

Ingredients

• 1 stick salted butter (room temperature)

• 3 tbs Fresh Cilantro, chopped

• Zest and juice of one lime

• 1 tsp garlic powder

• 1 tsp chili powder

• 1 tsp cumin

• 1 teaspoon Frank’s Red Hot Sauce

• ¼ c scallions diced

• ½ tsp black pepper

Cilantro Lime Butter Prep

1. Add softened butter, garlic powder, lime juice & zest, cilantro, cumin, chili powder, hot sauce, scallions and pepper into a medium sized bowl.  

2. Mix with spatula until combined.  

3. Lay out plastic wrap and form butter into a log and wrap.  Place back in the fridge for roughly 2 hours to firm up.**

NOTES:

**Cilantro Lime butter can be made ahead of time and kept in the fridge for up to 2 weeks or placed in your freezer and kept for 3-4 months (if it lasts that long!)