3 cups cauliflower florets, stems removed and washed

1 tablespoon olive oil

1 small onion, finely chopped

3–4 garlic cloves, minced

1 jalapeño, finely chopped (adjust to taste)

2 medium tomatoes, finely chopped

3/4 cup bell peppers, diced

1 teaspoon ground cumin

1/2 teaspoon paprika or mild chili powder

1 tablespoon fresh cilantro, chopped

Salt, to taste

Optional toppings: sliced avocado, sour cream, lime wedges, extra cilantro, jalapeños

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Rice the Cauliflower: Add the cauliflower florets to a food processor and pulse until the pieces resemble rice. Be careful not to over-process to avoid mushiness.
Cook Aromatics: Heat olive oil in a large pan over medium heat. Add chopped onions, garlic, and jalapeño. Stir-fry for 3–4 minutes until onions turn translucent and garlic becomes fragrant.
Add Tomatoes and Spices: Stir in diced tomatoes, cumin, paprika, and salt. Cook for 4–5 minutes until tomatoes soften and release their juices.
Add Cauliflower and Peppers: Mix in the cauliflower rice and diced bell peppers. Cook for 3–4 minutes, stirring frequently, until cauliflower is tender but not mushy.
Finish with Cilantro: Remove from heat and stir in chopped cilantro. Serve immediately with your favorite toppings.

Adjust the Heat: Remove seeds from the jalapeño for a milder version.
Serve Fresh: Cauliflower rice is best eaten immediately. Storing it can affect texture and flavor.
Toppings Matter: Avocado, sour cream, lime juice, and extra cilantro take this dish to the next level.
Add Protein: Incorporate grilled chicken, shrimp, tofu, or beans to make a complete meal.
Extra Veggies: Feel free to add corn, zucchini, carrots, or other vegetables to increase fiber and color.