Keto Mexican Cauliflower Rice

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[{"selector":"#anim-bdcba6a9-bfa6-4886-b360-b3fe0d485919","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-efb71d40-adde-46f9-88bd-402536f26e3d","keyframes":{"transform":["rotate(-180deg) translate3d(0px, 49.59596%, 0) rotate(180deg)","rotate(-180deg) translate3d(0px, 0px, 0) rotate(180deg)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cream Section Separator This recipe for easy keto Mexican cauliflower rice is a perfect side dish! It’s light but flavorful, and it comes together in just minutes with only 4 ingredients. Full Recipe

Prepare a 1 ½ quart baking dish.

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Mix the cauliflower, diced tomato blend, and salt together until well combined.

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Bake at 350F for 40 minutes, stirring about halfway through.

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Sprinkle on fresh cilantro and optional red pepper flakes.

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Store leftovers in the refrigerator for up to 3 days.

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