Mexican Cauliflower-Rice

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New year, new food! Chef Freyka Nunez del Prado from Harmons put a new twist on cauliflower rice.

Mexican Cauliflower-Rice

Recipe by Chef Freyka

Serves 4


  • ½ large cauliflower head steamed/cooled/grated on the food processor
  • 2 tbsp avocado oil
  • ½ small yellow onion small diced
  • ½ medium green bell pepper Small diced
  • 1 small jalapeno finely diced
  • 1 tsp. granulated garlic
  • 1 tsp. cumin
  • 1 tsp. dry oregano crushed
  • 1 tsp. chili powder more if wanted
  • 2 Tbsp tomato paste more if needed
  • ½ cup frozen peas defrosted
  • ½ bunch cilantro chopped


  1. Preheat a large sauté pan, over medium-high heat. Add oil and heat through.
  2. Add the onions with a pinch of salt. Sauté until onions look translucent.
  3. Add the bell pepper and jalapeno with another pinch of salt. Sauté until the green colors turn into a bright green. Stir in the garlic, cumin, oregano, and chili powder.
  4. Add cauliflower-rice and stir to combine and to heat the rice.
  5. When cauliflower-rice is heated through, incorporate the tomato paste
  6. Turn the heat off, then add the peas and cilantro.
  7. Toss or stir to combine and re-season with salt and pepper.
  8. Keep warm for serving.

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