1 Tablespoon avocado oil (I use olive)
1/4 cup minced onion
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
24 oz cauliflower rice frozen
14.5 oz can Rotel
Salt
TOPPINGS:
2 tablespoons minced cilantro
1 sliced lime
1 jalapeno, sliced
1 avocado, diced or sliced
6 tablespoons sour cream

1 Tablespoon avocado oil (I use olive) 1/4 cup minced onion 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 24 oz cauliflower rice frozen 14 5 oz can Rotel 2 tablespoons minced cilantro 1 sliced lime 1 jalapeno, sliced 1 avocado, diced or sliced 6 tablespoons sour cream

1. Heat the oil in a 10.5" cast iron skillet. Once hot add in the onion and garlic, cooking 1 minute just until starting to soften. Add in the spices and cook, stirring, another 15-30 seconds until fragrant.
2. Add in the cauliflower rice, stir to combine and cook another 3-5 minutes until most of the moisture has evaporated.
3. Add in the rotel and stir, cook another minute or so. Season with salt to taste and top with any desired toppings before serving.