INGREDIENTS:

1 Tbsp avocado oil
1 garlic clove, minced
¼  white onion, minced
1 bag organic cauliflower rice
1 Tbsp chili powder
1 tsp cumin
½ tsp oregano
A handful of fresh cilantro, chopped (sub ¼ tsp dried cilantro)
½ tsp JF Spicy Salt
Fresh cracked black pepper, to taste
1 Tbsp concentrated tomato paste (sub ½ cup tomato sauce)
1 cup vegetable stock

PROCESS:

In a large sauté pan, heat the avocado oil over medium heat. Add the garlic and white onion. Sauté until softened. Add the cauliflower rice. As it cooks down season with chili powder, cumin, oregano, cilantro, JF Spicy Salt, and fresh cracked black pepper. Combine throughout. Add the tomato paste and vegetable broth. Cook this down until tender, about 10 minutes. Adjust the seasoning to taste. 

Serve this as the base of a hearty taco night salad, over chips as nachos, or in a taco with toppings. I love this scooped up with grain free chips, my JF California Style Guacamole, hot sauce and plain coconut yogurt as the perfect sour cream substitution.