Coach Kristy’s Mexican Cauliflower Rice

Try this Mexican inspired cauliflower recipe to add a spicy flair to the Jenny Craig Bean & Cheese Burrito or Mexican–Style Veggie stack

Serves: 2

Preparation time: 10 minutes

Vegetarian: Yes

Ingredients:

• 4 cups small cauliflower florets
• Spray of olive oil
• ½ cup chopped onion
• ¼ cup crushed tomatoes, no added salt
• 1 medium jalapeño, finely chopped
• ½ teaspoon ground cumin
• Chopped fresh coriander for garnish
• Lemon/Lime wedges for garnish

Method

1. Pulse cauliflower in a food processor/blender until broken down into rice-size pieces.

2. Spray oil in a large pan over medium-high heat. Add onion and jalapeño, cook until softened and beginning to brown (approx. 2 to 5 minutes). Add the cauliflower, tomatoes, cumin and salt, continue cooking until the cauliflower is soft (approx. 4 to 5 minutes more).

3. Garnish with coriander and serve with lime wedges (optional).

Enjoy!

Coach tip: This dish also works really well without the crushed tomatoes.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 100 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.