I LOVE cauliflower. It’s one of the most versatile vegetables I can think of, from burger buns to mashed “potatoes”, there are endless possibilities. I have never been good at making Mexican rice. Like, never. I always overcooked or undercooked the rice. I guess I’m just not meant to eat rice. Cauliflower rice, however, I have mastered. 😉
Makes 4-5 servings
1 head of cauliflower
3 cloves of garlic, minced
1 small onion, diced
2 oz tomato paste or fresh puréed tomatoes
1 tbsp olive oil
1 cup no salt or low sodium chicken broth
1 tsp Mexican oregano
1/2 tsp black pepper
1 tsp salt
1. Remove stems and leaves of cauliflower and cut florets into large pieces. Grate the florets by hand with a cheese grater (or throw into the food processor) until it resembles rice.
2. Heat the olive oil on medium in a large pan and sauté the onions and garlic for about 5 minutes until they become soft and translucent.
3. Stir in all the spices and cook for 3 minutes.
4. Stir in the tomato paste and cauliflower and combine all ingredients.
5. Add chicken broth, cover pan and simmer for about 10 minutes or until rice is soft.
Serve your rice alongside your favorite Mexican dish or eat it by itself right out of the bowl.