Tired of the same keto-friendly dishes night after night? We’ve got you covered! Give this Keto-Friendly Spanish Cauliflower Rice recipe a try and your tastebuds will thank you. It packs a flavorful punch and leaves you feeling full.

Start by gathering all of ingredients in one place to knockout this 15-minute recipe. You’ll need olive oil, jalapeños, tomatoes, a yellow onion, tomato paste, two packages of plain riced cauliflower and a garlic clove. You’ll also need some pantry staple spices, like cayenne pepper, cumin, paprika and salt. Finally, grab a lime or lime juice, as well as some freshly chopped cilantro.

Now that everything is in place, it’s time to get cooking! In a sauté pan over low-medium heat add your seeded and diced jalapeño peppers, tomatoes and onion. Sweat these out for 4-5 minutes before adding in the tomato paste and incorporating thoroughly.

While your sauté pan is putting in work, place the riced cauliflower in a large bowl and microwave uncovered for 3 minutes or until cooked through. When the buzzer sounds, you’re ready to throw everything together. Add the cauliflower and garlic into the sauté pan and stir constantly for 3-5 minutes. Be careful with the garlic, it’s prone to burning so move often and check your pan’s temperature.

Finally, add the seasoning before removing from the heat. Squeeze some fresh lime juice and fold in the cilantro before salting to taste. And there you have it! A delicious keto-friendly recipe that’s sure to satisfy your craving and feed the whole family. Takes just 15 minutes and is sure to keep you full for the rest of the night!

Prep Time:  5 minutes   |     Cook Time:  10 minutes   |    Total Time:  15 minutes   |    Servings:  6

Ingredients:

• 1 tablespoon  Carlini  Pure Olive Oil
• 2 jalapenos, seeded and finely diced
• 3 tomatoes, seeded and finely diced
• 1 cup finely diced yellow onion
• 1 tablespoon  Happy Harvest  Tomato Paste
• 2 12-ounce packages  Season's Choice  Plain Riced Cauliflower
• 1 garlic clove, crushed
• ½ teaspoon  Simply Nature  Organic Cayenne Pepper
• 1 tablespoon  Stonemill  Ground Cumin
• 1 tablespoon  Stonemill  Paprika
• 1 tablespoon lime juice
• ground  Stonemill  Sea Salt Grinder, to taste
• 1/4 cup chopped cilantro

Directions:

1. In a sauté pan, heat olive oil over low-medium heat.
2. Add jalapenos, tomatoes and onion. Sauté for 4-5 minutes. Stir in tomato paste until fully incorporated.
3. Meanwhile, place cauliflower in a large bowl, uncovered and microwave for 3 minutes.
4. Add cauliflower and garlic to sauté pan. Stir for 3-5 minutes until tender.
5. Season cauliflower mixture with cayenne pepper, cumin and paprika.
6. Remove from heat, add lime juice and salt to taste.
7. Fold in chopped cilantro.

Recipe Courtesy of Chef Trevor, ALDI Test Kitchen

Calories 100 | Total Fat 5g | Sodium 200mg | Total Carbohydrate 11g | Fiber 3g | Sugars 4g | Protein 1g