Healthy Mexican Cauliflower Rice

Serves

Cook Time

10 min

Total Time

40 min

Side

No items found.

American 🇺🇸

No items found.

So since I‚‘ve had my surgery I‚‘ve really been missing some of my favorite authentic Mexican dishes. So I worked on this dish to get as close to the real thing as possible. The flavor and texture is there so it is definitely a healthier version and the only thing you really give up is the carbs. Honestly I really haven‚‘t been too much into Cauliflower rice. However, if you stay away from the frozen and pre-packaged stuff it‚‘s so much better. Definitely get fresh cauliflower and rice it yourself. It isn‚‘t hard and only takes a couple minutes (which includes taking out the food processor and cleaning it). The important thing here is to only run the processor for a few seconds to get the right consistency. Keep the cauliflower at the size of a grain of rice and you won‚‘t miss out on the texture.

Ingredients

1 tablespoon canola oil
1 head of fresh cauliflower roughly diced
1 cup onion chopped
4-5 garlic cloves
1 15oz can quality diced tomatoes
1.5-2 cups stock (depending on size of cauliflower).
2 bay leaves
2 teaspoons Mexican cumin
1/2 cup cilantro chopped
Juice 1 lime
Salt and pepper to taste

Directions

In food processor add the cauliflower and pulse until the consistency of a grain of rice.
In a large pan heat the oil then add the garlic and onion cook for about 3 to 4 minutes.
Add the cauliflower and sauté until it starts to brown.
Add tomatoes, then the broth, bay leaves, and cumin.
When it starts to boil, turn the heat to low add the cilantro, the lime, salt, and pepper.
Simmer for 20-30 minutes to let the flavors commingle.
Serve with a wedge of lime.