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!

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

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