This dish is a serious treat for your taste buds.
First, let’s discuss the wonders of cauliflower “rice.” If you’re not familiar, breathe. It’s just cauliflower florets that are pulsed in your food processor until they become rice-shape pieces and then sautéed until tender. It’s been all the rage since it exploded on the paleo scene several years back. It is a fabulous rice substitution that is so amazing, surprising delicious, very easy to make, low calorie, gluten free, and diabetic friendly. Even if you’re not avoiding carbs or grains, using cauliflower is a great way to get more vegetables into your diet.
Hearty enough to serve as a main course.
This Mexican cauliflower rice is bursting with all things we love about Mexican food – the spice for one! I’m a big spicy food person and garlic – you can never skimp on garlic. When you add cumin, chili powder, jalapenos, tomatoes, onions, bell peppers and lots of cilantro, you have a winner! And please don’t forget to garnish your bowl with fresh lime and buttery avocado for even more flavor. A sprinkling of pumpkin seeds doesn’t hurt either.
And next time, I’m thinking blistered corn and tomatoes? Go crazy friends.
Mexican Cauliflower Rice
1 head cauliflower
2 tablespoons olive oil
1 small red onion diced
2 bell peppers, seeds removed and diced
2 garlic cloves crushed or minced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 (15 ounce) can black beans drained and rinsed
1 (15 ounce) can fire roasted crushed tomatoes
2 avocados pitted
diced red onion
fresh cilantro chopped
To make the cauliflower rice : Quarter cauliflower head and cut out the hard inner core from each section. Break apart the cauliflower into smaller florets. Transfer the florets to a food processor. Pulse the cauliflower at 1 second intervals until it’s broken down into small, rice sized pieces. Once you’ve processed everything, set aside your cauliflower rice to a bowl until you’re ready to add it to your skillet.
In a large skillet heat 2 tablespoons oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until soft and translucent. Add the bell pepper, crushed garlic, chili powder, cumin, oregano. Stir everything together and continue cooking for another 5 minutes.
Add the drained and rinsed beans and crushed tomatoes and stir everything together. Turn the heat to medium high and bring to a simmer. Cover with a lid and allow to cook for about 15 minutes, stirring intermittently.
After 15 minutes has gone by, reduce down to a medium heat and stir the cauliflower rice into the skillet until it’s completely mixed in. Cook or another 5 minutes to warm up the cauliflower. Once it’s nice and tender remove it from the heat.
Serve the cauliflower rice warm with avocado, jalapeno, lime, red onion and sprinkle extra cilantro over the top and enjoy.