PALEO MEXICAN CAULIFLOWER RICE
If you have read some of my other recipes that involve cauliflower, you know that I am not the biggest fan. Cauliflower all by itself just doesn't taste right to me, and I don't care for it. But when you chop it up and toss it with a bunch of seasonings, it does make a great substitute for rice, especially when you are on a paleo diet! And no it does not have the EXACT same texture as rice, but it is pretty close and it still tastes great.
This is a basic recipe for Mexican Cauliflower Rice. You can tweak it to suite your taste my adjusting the amount of seasoning, and also try adding other ingredients like chopped carrots, bell peppers or jalapenos.
This is a basic recipe for Mexican Cauliflower Rice. You can tweak it to suite your taste my adjusting the amount of seasoning, and also try adding other ingredients like chopped carrots, bell peppers or jalapenos.
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Paleo Mexican Cauliflower RicePrep time: 10 mins Cook time: 12 mins Servings: 4
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Ingredients:
- 1 large cauliflower (about 2 pounds)
- 3 Tbsp. bacon fat/lard or tallow
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 cup tomato paste
- 1/4 chopped fresh cilantro (plus more for garnish)
- 1 large tomato, chopped
- 2 limes, quartered (for serving)
Equipment:
- Kitchen knife
- Cutting board
- Food processor or blender
- Large skillet
- Measuring cups and spoons
- Stirring spoon
Directions:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. Heat the bacon fat/lard or tallow in a large skillet over medium-high heat. Add the chopped onion to the pan and saute for about 2 minutes. Add the garlic and saute for another minute.
3. Add the cauliflower to the pan and stir. Add the salt, black pepper, cumin and paprika to the pan and stir to combine. Allow to cook for another 2-3 minutes, stirring occasionally.
4. Add the tomato paste, fresh cilantro and chopped tomato and stir until all of the liquid is absorbed . Cook for another 2-3 minutes, then taste and adjust seasonings to taste. Serve with a sprinkle of fresh cilantro and some lime wedges.
- 1 large cauliflower (about 2 pounds)
- 3 Tbsp. bacon fat/lard or tallow
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 cup tomato paste
- 1/4 chopped fresh cilantro (plus more for garnish)
- 1 large tomato, chopped
- 2 limes, quartered (for serving)
Equipment:
- Kitchen knife
- Cutting board
- Food processor or blender
- Large skillet
- Measuring cups and spoons
- Stirring spoon
Directions:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. Heat the bacon fat/lard or tallow in a large skillet over medium-high heat. Add the chopped onion to the pan and saute for about 2 minutes. Add the garlic and saute for another minute.
3. Add the cauliflower to the pan and stir. Add the salt, black pepper, cumin and paprika to the pan and stir to combine. Allow to cook for another 2-3 minutes, stirring occasionally.
4. Add the tomato paste, fresh cilantro and chopped tomato and stir until all of the liquid is absorbed . Cook for another 2-3 minutes, then taste and adjust seasonings to taste. Serve with a sprinkle of fresh cilantro and some lime wedges.
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