Prep the cauliflower: Cut into chunks and pulse in a food processor until rice-like. Set aside.
1 head cauliflower
Sauté aromatics: In a skillet, heat olive oil over medium. Add diced onion and cook until soft. Add garlic and cook for 30 seconds.
½ cup yellow onion, 2 teaspoon minced garlic, 1 ½ tablespoon olive oil
Add flavor: Stir in spices, tomato paste, and a splash of broth.
1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon ground paprika, ½ teaspoon kosher salt, 3 tablespoon tomato paste, ¼-1/2 cup vegetable stock
Cook the cauliflower rice: Add the riced cauliflower and rest of the broth. Stir and cook for 5–7 minutes until tender.
Finish and serve: Squeeze fresh lime juice on top and garnish with herbs like cilantro.
½ lime, cilantro
