This cauliflower rice dish is a play on the traditional Mexican street corn. It's an absolute delicious alternative that's a bit healthier. Serve up alongside tacos or tri-tip and you will not be disappointed!
This recipe was made with our Spicy Nut Crumbs ~ a nut-based bread crumb alternative. They are gluten-free, paleo, Keto-friendly, vegan, and delicious! To purchase a bag click here.
Ingredients:
1/3 c. Spicy Nut Crumbs
1 package cauliflower rice
1/3 c. cotija cheese
4 garlic cloves
1/2 red onion
2 T. olive oil
2 T. butter
1 T. chili pepper flakes
2T. chili crisp (optional but adds extra umami to this dish! Favorite linked here.
1/4 c. cilantro
salt & pepper to taste
lime wedges (optional)
halved jalapenos (optional)
Method:
Add butter, olive oil, and chili flakes to the skillet and turn the heat up to med high.
Slice up the onion, garlic, and jalapenos and throw into the skillet. We did a rough chunky cut on both the garlic and onions and cut the jalapenos in half instead of dicing them. The different textures in the dish were lovely.
Salt the mixture while cooking. Make sure the jalapenos are on the pan surface so that they get nice and browned. Once cooked down about five minutes, add the cauliflower rice.
Stir frequently and let everything cook for about 5 minutes or until slightly browned/charred pieces. If the mixture is too dry - drizzle some more olive oil on top.
Add the Spicy Nut Crumbs, stir, and cook for another minute.
Remove the pan from the heat and add the chopped cilantro and crumbled cotija. For extra zest - squeeze some lime wedges over top.
Give a final stir and serve with your favorite main. We suggest a nice steak, tacos, chicken...or just about anything!