Mexican Cauliflower Rice

This is a CSA member suggested recipe that I've also made and it was really good!  Great if you're going low carb.

  • 3-4 cups cauliflower florets
  • 1 TBLS cooking oil
  • 1/2 cup onion, minced
  • 1-3 cloves garlic, minced or to taste
  • 1 hot pepper, minced, optional or cayenne powder to taste
  • 1 large tomato, chopped
  • 1 bell pepper, diced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp coriander
  • salt to taste
  • Optional toppings to serve: sour cream, chopped cilantro, avocadoes, lime juice, salsa, etc.

Put cauliflower into a food processor.  Pulse briefly until it is crumbly and looks a little like rice.  Don't go to long or it will get mushy.  (I know because I did this.)  I found that putting less in at a time helped it from getting mushy.  So try batches!

Heat oil in large skillet and sautee onions, garlic, and hot pepper, stirring until onions are softened.  Add tomatoes, spices, bell pepper, and saute utnil tomatoes have softened, 2-3 minutes.

Add prepared cauliflower and saute until tender, about 5 more minutes. Enjoy hot and serve in place of rice!