Cauliflower Taco Rice



1 Tbsp avocado oil
1 garlic clove, minced
¼  white onion, minced
1 bag organic cauliflower rice
1 Tbsp chili powder
1 tsp cumin
½ tsp oregano
A handful of fresh cilantro, chopped
½ tsp JF Spicy Salt
Fresh cracked black pepper, to taste
1 Tbsp concentrated tomato paste 
1 cup vegetable stock


In a large sauté pan, heat the avocado oil over medium heat. Add the garlic and white onion. Sauté until softened. Add the cauliflower rice.

As it cooks down season with chili powder, cumin, oregano, cilantro, salt, and fresh cracked black pepper. Combine throughout. Add the tomato paste and vegetable broth. Cook this down until tender, about 10 minutes. Adjust the seasoning to taste. 

Serve this as the base of a taco salad, over chips as nachos, or in a taco with toppings.