Sides & Appetizers
Healthy Mexican Cauliflower Rice
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. Ho
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
- 1
In food processor add the cauliflower and pulse until the consistency of a grain of rice.
- 2
In a large pan heat the oil then add the garlic and onion cook for about 3 to 4 minutes.
- 3
Add the cauliflower and sauté until it starts to brown.
- 4
Add tomatoes, then the broth, bay leaves, and cumin.
- 5
When it starts to boil, turn the heat to low add the cilantro, the lime, salt, and pepper.
- 6
Simmer for 20-30 minutes to let the flavors commingle.
- 7
Serve with a wedge of lime.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
