4 cups of cauliflower “rice” (grated or chopped into very small pieces)
1 teaspoon of coconut oil
1/2 finely chopped medium onion
3/4 cup tomato sauce
2 cloves garlic, chopped
1/2 teaspoon cumin
1/4 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1 teaspoon of Himalayan salt
1/4 teaspoon ground black pepper
1 finely chopped jalapeño
1 Heat the oil in a large skillet over medium-high heat.
Onions and pepper
2 Add onions and jalapeños, and then sauté until smooth, about two to three minutes.
Garlic and cauliflower
3 Add the garlic and cauliflower, sauté until the cauliflower is soft, about two minutes.
4 Add the tomato sauce, cumin, paprika, cayenne pepper, salt and pepper. Stir to evenly cover the vegetables. Cook them for three or four minutes, or until they are soft and well cooked.