MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 20 minutes
This is seriously one of the most versatile dishes ever. You can eat it just as it is, pile it on top of a taco salad, or put eggs in it and call it breakfast. The sky’s the limit here. I love to buy almond flour tortillas and use this dish for soft tacos or burritos. If you aren’t avoiding dairy, it is even more amazing with some shredded sharp cheddar cheese and sour cream on top.
•1 pound ground pork
•1 medium onion, diced (about 1 cup)
•2 cloves garlic, minced
•¾ teaspoon sea salt, or more to taste
•¼ teaspoon ground black pepper
•3 cups riced cauliflower
•1 (10-ounce) can diced tomatoes and green chilies, with juices
•1 tablespoon Fajita Seasoning (here)
•Torn fresh cilantro, for garnish
•Lime wedges, for serving
•Sliced avocado, for serving (optional)
1. Heat a large skillet over medium heat. When the pan is hot, add the ground pork and cook, using a spatula to break it up, until browned, about 8 minutes. Use a slotted spoon to remove the cooked pork from the pan, leaving the drippings in the pan.
2. Add the onion, garlic, salt, and pepper to the skillet and sauté until the onion is translucent and soft.
3. Add the riced cauliflower, tomatoes and green chilies, and fajita seasoning to the pan and mix until the ingredients are well combined. Cook for an additional 15 minutes, or until the cauliflower is tender.
4. Return the pork to the pan, mix with the vegetables, and cook for an additional 5 minutes to reheat the pork.
5. Garnish with cilantro and serve with lime wedges and avocado slices, if desired.
TOTAL CARBS: 6.5g
NET CARBS: 3.7g