Ingredients for 4 servings

¼ teaspoon pepper
¼ teaspoon salt
½ cup chicken broth (or vegetable broth)
1 head small/medium cauliflower
1 small onion, finely chopped
1 tablespoon ghee
1 tablespoon olive oil
2 cloves garlic, finely minced
2 tablespoons tomato paste
Fresh cilantro leaves, for garnish

Directions

Grate the cauliflower using a box grater or the grating attachment on a food processor. Set aside.

Heat the oil and ghee in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper.

Add in the cauliflower and chicken broth and mix well. Cover and cook for 3 minutes.

Remove the cauliflower rice from heat and garnish with cilantro. Serve alongside any of your favorite Mexican dishes!