Before I jump into this awesome recipe….
have it all done soon! I just need to work on one more thing.
I’ve been making this Mexcian Cauliflower Rice for a couple of years now. Ever since
I completed the Whole30 Challenge. Cauliflower is a delicious and versatile vegetable.
Have you ever made cauliflower mashed potatoes? They are the BOMB! In fact, I
probably would pick them over regular mashed potatoes. Plus they are sooo easy
I've made another dish with cauliflower called Oriental Cauliflower Rice Dish. This one
has an asian flair to it! Delish!
I just pulsed a few times and it comes out perfect! I used about 1/2 of a cauliflower
head. It makes quite a bit of “rice”.
When it’s all "riced", you will add….
1 Tbl. of coconut oil or olive oil
All of the spices, and turn the burner on to about medium to medium/high.
Then add your salsa. Which is optional with Whole30, unless you find one that is
compliant, or you can add tomatoes and some green chilies.
You cook it on medium/high for about 10-15 minutes. It’s neat how it turns darker
as it cooks.
That’s all there is to it!
Here’s the full recipe:
Mexican Cauliflower Rice
1/2 head of cauliflower (chopped/riced)
1 Tbl. coconut oil or olive oil
3 tsp. garlic minced
3 tsp. cumin
3 tsp. garlic powder
3 tsp. onion powder
1 tsp. garlic salt
1/2 cup of salsa, I used mild salsa
If you want to add some "heat", a bit of cayenne pepper should do the trick!
Also for Whole30, instead of salsa, you can add something compliant like
chopped tomatoes and peppers.
Stir and to keep from burning for about 10-15 minutes.