Mexican Cauliflower Rice

Ingredients:

• 1 TBS preferred fat (butter, coconut oil, or palm oil).  I used palm oil in this recipe because it helps give it that nice red/orange color.
• 1 medium onion, chopped
• 2 garlic cloves, minced 
• 1 cup of carrot, finely chopped
• 1 cauliflower head
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 1/4-1/2 cup chicken broth or water
• 1/4 cup tomato paste

Directions: 

• Melt butter or oil in a large skillet over medium heat. 
• Add onion, garlic, and carrot and cook until onions become translucent, around 5 minutes
• To rice the cauliflower, use the shred attachment in the food processor.  Add the cauliflower rice to the skillet and saute until rice starts to brown. About 5-10 minutes. 
• Add turmeric and sea salt, stir to combine
• Reduce heat to medium low and pour in the chicken broth or water and tomato paste. 
• Remove from heat and serve immediately

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