If using fresh cauliflower, rice using one of the methods outlined in the post above (food processor, box grater, knife).
Heat butter/olive oil in a large frying pan over medium-high heat. Once hot, add sliced onions, cumin, and garlic, fry for 2-3 minutes. Stirring occasionally.
Next add in riced cauliflower and sliced jalapenos, combine well. Season liberally with salt and fry for 10-15 minutes until the cauliflower rice is tender and slightly al dente. Stir occasionally and add butter/olive oil as needed to prevent burning.
Right before serving, stir in fresh cilantro and lime juice, season to taste.
Notes
Leftovers and Reheating: Store leftovers sealed in the fridge for use within a week. To reheat, use a microwave, oven, or a pan with some butter on the stove. Control the Heat and Spice Level by removing some or all of the white membrane and seeds from the jalapenos.
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Keywords: Cauliflower Rice, easy keto side salad, one pan side dish