Mexican Cauliflower “Rice”

I had take out Mexican food the other night for dinner (pork in red sauce) and since I couldn’t eat the side of rice that came with it, I made my own version with grated cauliflower.  I didn’t have fresh jalapeños on hand so I used a tablespoon of Thai chili sauce (a staple in my kitchen). Jalapeños would be best, though.

I usually “rice” cauliflower florets in my food processor but a box grater works, too. I like to keep bags of cauliflower rice in the freezer available for quick meals. Fried cauliflower “rice” is one of my favorites and this new recipe will be as well.

1 head of cauliflower, grated
2 large or 4 small tomatoes, finely diced
1 onion, minced
4 cloves garlic, minced
1 jalapeño, deseeded and minced
1 Tbs cooking oil
1/4 cup fresh cilantro leaves
Salt and pepper to taste

In a large deep sided sauté pan, combine oil, onion, garlic, and jalapeño.  Sauté until the onion is translucent.  Add tomatoes. Cook until most of the liquid has evaporated.  Add cauliflower.  Cook until the cauliflower is cooked through, about ten minutes. Add salt and pepper to taste. Remove from heat and stir in the cilantro.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, Side Dish, Specialized Diets, Vegan. Bookmark the permalink.

One Response to Mexican Cauliflower “Rice”

  1. What a great post! I just followed you to stay updated on your future posts and I look forward to them. I recently started my own vegan/political blog, so feel free to check it out and let me know what you think!
    http://MannyRutinel.com

    Have a great day! 😀

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