Spanish Cauliflower Rice
Let me just say this… mexican food is my kryptonite! Before starting Paleo we ate Spanish rice weekly! I have had a huge craving for some Tex-Mex style Spanish rice lately and I just had to come up with something that would work! Some people get really freaked out at the idea that cauliflower could taste like anything but cauliflower. I am here to tell you that going Paleo has opened my eyes to the many uses of cauliflower! Since cauliflower does not have a strong flavor it works really well in all kinds of recipes! We have made mashed faux-tatoes with cauliflower, cauliflower crust pizza, and now I am on the cauli-rice kick! Last week I made Chipotle style lime-cilantro cauliflower rice and it was such a huge hit with my family I wanted to try other “rice” styles! This week it is Spanish cauliflower rice! I was completely surprised at how amazingly delicious this turned out! This would be fantastic with the Paleo Beef Fajitas we had!
Ingredients for Spanish Cauliflower Rice:
1 head of cauliflower washed and core removed
1 Jalopeno de-veined and de-seeded (diced)
1/2 chopped yellow onion
1 can tomato paste
2 cups water
2 tbs crushed garlic
1/4 cup cilantro
1 Serrano pepper de-seeded, de-veined (diced)
1 medium tomato (diced)
1 tsp oregano
1 tsp chipotle powder or cheyenne (use as much or as little as you wish)
Cooking oil of your choice. We use coconut oil.
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Instructions for Spanish Cauliflower Rice:
Chop cauliflower up and pulse it in a food processor. We don’t have one so we used our Ninja Blender and it worked fine. You want “rice sized” pieces. Set aside.
In a skillet sauté with oil the peppers, garlic, onion, spices, and tomato until tender.
Add cauliflower, tomato paste, cilantro and water. Cover and let simmer. If water cooks down add more.
Simmer until “rice” is tender and all the liquid is cooked down. Stir occasionally. This took about 20 minutes for us, but it will vary.
Garnish with cilantro.
Serve as a side or enjoy in a bowl.
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4 Comments
Lia
It’s “Jalapeño”…
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Mariam
I like your blog. And I will be trying this out. I live half way around the world, but considering your taste for mexican food I thought I may suggest Indian/Pakistani style vegetables. My mom makes squash- zuchini or any type of green squash. She sautes a large onion in 2 tbspn of oil, adds her squash (around 1/4 kg), adds salt, turmeric and chillie- either fresh jalapeno or chillie flakes,and lids the pot for 15 minutes. She then adds tomatoes or tomato paste, waits till it is all incorporated and viola! You can make egg plant on the same recipe too. Or carrots and peas though with that it would be minus the turmeric.
Another favourite of mine is ratatouille especially on weekends. I don’t go for the elaborate arrangements online. Just saute a large onion, Put in a large cup of eggplant, squash or zucchini (depending on availability), and Capsicum and let it steam with salt and black pepper. Sprinkle basil/mixed herbs (whetever is lying around or none if not there). Finish off with tomatoes. Around 8 fresh tomatoes or 1 large can. Let it all simmer for a bit and viola! It goes really well topped with fresh cottage cheese made by boiling milk and yogurt together (ratio 1kg milk: 1/4 kg yogurt) and strained in a cheese cloth for 15 minutes.
Mariam
I made it! It was yummy. I added a bit of mince beef lying around. And forgot to put the garlic. But it was still awesome.