Creamy Guacamole Riced Cauliflower (Paleo + Whole30)

I love Mexican food but also have a sensitive stomach towards things like night shades and legumes – this can sometimes be challenging when all I want to order is the chicken fajitas with peppers and onions and a big bowl of black bean soup.  I’ll be honest in saying I’ve learned the hard way when it comes to overlooking my food sensitivities.  

In an effort to have a side dish with Mexican flare, I have created this creamy and flavorful recipe!

guacomole rice.png

 

Ingredients:

  • 4 Tbsp Avocado Oil, divided
  • 1 Tbsp Ghee
  • 1 medium Onion, diced
  • 3 1/2 tsp Salt, divided
  • 24 oz Riced Cauliflower
  • 2 tsp Cumin
  • 2 tsp Smoked Paprika
  • 1 Tbsp Lime Juice
  • 2 Ripe Avocados
  • 2 Packed Tbsp Cilantro, chopped

guacomole.png

Directions:

  • In medium saute pan, heat 2 Tbsp avocado oil and 1 Tbsp ghee.
  • Once hot, add onions, ½  tsp salt and let onions caramelize
  • Once onions have begun to brown, add 2 Tbsp avocado oil.
  • Add riced cauliflower to the pan.
  • Add cumin, smoked paprika and 2.5 tsp salt.  Mix to combine.
  • Cover pan to allow the cauliflower to cook through.
  • Once cauliflower is fully cooked, turn off heat and cool.
  • While cauliflower is cooling, in a large bowl mash the avocados
  • To the large bowl add lime juice, ½ tsp salt and chopped cilantro.
  • Once the cauliflower is cool, add to the large bowl with the guacamole.
  • Coat cauliflower evenly

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