• 1 tablespoon coconut oil 
  • 1/4 white onion chipped
  • 1 clove garlicchopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 lb cauliflower rice 
  • 1 (14.5 oz) can crushed or diced tomatoes (you can also use fire roasted tomatoes) 
  • Salt, to taste


  • In a large skillet heat the oil over medium high heat. Add in the onion and garlic. Saute for 2 minutes until soft but not browned. Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
  • Add in the cauliflower and stir letting it crisp up and any moisture evaporate. About 5 minutes. Add in the tomatoes and stir to combine. Taste for salt and add as needed. Sprinkle with cilantro and a squeeze of lime just before serving.