Mexican flavors are some of my favorites, and luckily they tend to be keto-friendly. In this lively side, cilantro, lime juice, and jalapeños give regular old cauliflower rice a nice kick. I like to sprinkle a little Tajín chile-lime seasoning on top to give it some extra zing as well.

Serves: 4

Active prep time: 15 minutes

Cook time: 4 minutes

INGREDIENTS

• 4 mini sweet peppers, thinly sliced into rings

• 2 jalapeño peppers, seeded and diced

• 1∕₄ cup diced red onion

• 1∕₄ cup minced fresh cilantro

• 1 cup cubed pepper Jack cheese

• Grated zest of 1 lime

• 2 tablespoons fresh lime juice

• 1 teaspoon minced garlic

• 1∕₄ cup avocado oil

• 1∕₂ teaspoon fine Himalayan pink salt

• 1∕₄ teaspoon black pepper

• 1 (16-ounce) package frozen cauliflower rice

DIRECTIONS

1. In a large bowl, combine all the ingredients except the cauliflower rice. Set aside.

2. Place the cauliflower rice in a 7-inch round baking dish. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to STEAM for 4 minutes. At the end of the cooking time, quick-release the pressure.

3. Open the pot and transfer the hot cauliflower rice to the large bowl. Toss to combine.

Per serving: Calories: 263 • Total Fat: 22 g • Protein: 7 g • Total Carbs: 8 g • Fiber: 3 g • Erythritol: 0 g • Net Carbs: 5 g

If you love cauliflower as much as I do check out these other cauliflower recipes!

Click on the photo to get the recipe.