Mexican Cauliflower Rice

Use your processor to crumble the cauliflower.

Whenever I think of a Mexican meal, I think of heavy and greasy food.  Delicious, but heavy. Spending time in tropical Mexico quickly teaches you that there are lots of lighter options for the hot climates.  You know that awesome tomato rice you get in Mexican restaurants? Well here is a healthy and easy version using cauliflower crumbles instead of rice!

Mexican Cauliflower Rice
Author: 
Recipe type: Mexican
 
You know that awesome tomato rice you get in Mexican restaurants? Well here is a healthy and easy version using cauliflower crumbles instead of rice!
Ingredients
  • 4 cups cauliflower crumbles or ½ large head of cauliflower processed to rice sized pieces
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium plum tomatoes, or one small, diced
  • 14oz can petite diced tomatoes, drained
  • 1 jalapeno, seeded and membrane removed, minced
  • 2 garlic cloves, minced
  • 3 Tbsp. tomato paste
  • ½ tsp. cumin
  • 1 tsp. salt
  • Freshly ground pepper, to taste
  • Chopped cilantro
Instructions
  1. Heat oil in large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until tender, about 2-3 minutes. Stir in tomato paste, cumin and salt and pepper and cook for another minute or two. Add the garlic and cauliflower, sauté about another 3-4 minutes. Add chopped cilantro and serve.

 

Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

July 9, 2018
July 10, 2018

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