Spanish Cauliflower Rice (to eat with Mexican Food)
This riced cauliflower is a great substitute for Spanish Rice! A great side dish for your Mexican food if you are trying to eat low-carb this January!
Foto: The Food Charlatan — The Food CharlatanIngredients
- 1 large head cauliflower
- 2 -3 small carrots
- 2 tablespoons butter
- 1 & 1/2 teaspoons chicken bouillon (*)
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 8 -oz. can tomato sauce (most of the can)
- chopped cilantro (to garnish)
Steps
Slice the cauliflower in half, then in half again. Cut off the stem from each quarter and discard. (see photos)
Chop the cauliflower into 1-inch pieces. Place 1/3 of the cauliflower into a food processor and pulse in 1-second intervals until it looks like rice. Remove to a bowl and repeat twice more (I usually do 3 batches per head of cauliflower).
Peel a couple carrots and roughly chop. Add to the food processor and pulse again until it looks the same as the cauliflower.
Meanwhile, in a large skillet melt the butter over medium-high heat. Add the chicken bouillon and stir together. When it is hot, add the cauliflower and carrots.
Add salt, chili powder, and cumin.
Stir occasionally for about 7-10 minutes, or until the veggies are tender.
Slowly stir in the tomato sauce. You don't have to add the entire can. Just until it looks good to you.
Cook for another 2 minutes. Add more seasonings to taste.
Remove from heat, sprinkle with cilantro, and serve hot!
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