Mexican Cauliflower Rice 2 Ways

Mexican Cauliflower Rice:

VERSION 1: HIGHER CARBS WITH BEANS; HIGHER FAT WITH GUAC.

INGREDIENTS

1. 1 head cauliflower

2. 2 tablespoons (olive or avocado) oil

3. 1 small red onion diced

4. 2 bell peppers deseeded and diced

5. 3 garlic cloves crushed or minced

6. 1 teaspoon salt

7. 1 teaspoon chili powder

8. 1 teaspoon cumin

9. 1 teaspoon dried oregano

10. 1 (15 oz) can  black beans drained and rinsed 

11. 1 15 oz can crushed tomatoes

Guacamole

1. 2 avocados pitted

2. 1/2 small red onion diced

3. juice of 1/2 limes

4. 1/2 jalapeno diced

5. 1/4 cup fresh cilantro chopped

INSTRUCTIONS

 (How to make the cauliflower rice)

1. 
   

Quarter cauliflower head and cut out the hard inner core from each section. Break apart the cauliflower into smaller florets.

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Transfer the florets to a food processor or blender. If you use a blender you will need to do this part in several batches so that you don’t over process the cauliflower. Pulse the cauliflower at 1 second intervals until it’s broken down into small, rice sized pieces. Once you’ve processed everything, set aside your cauliflower rice to a bowl until you’re ready to add it to your skillet.

1. 
   

OR Just use the large side on a box grater to grate the cauliflower florets into a grain like texture.

OR just buy fresh riced cauliflower 🙂

Mexican Cauliflower Rice

1. 
   

In a large skillet heat 2 tablespoons oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until soft and translucent. Add the bell pepper, crushed garlic, chili powder, cumin, oregano. Stir everything together and continue cooking for another 5 minutes.

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Add the drained and rinsed beans and crushed tomatoes and stir everything together.

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Turn the heat to medium high and bring to a simmer. Cover with a lid and allow to cook for about 15 minutes, stirring intermittently.

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Meanwhile make the guacamole by mashing all of the ingredients together in a small bowl.

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After 15 minutes has gone by, reduce down to a medium heat and stir the cauliflower rice into the skillet until it’s completely mixed in. Cook or another 5 minutes to warm up the cauliflower. Once it’s nice and tender remove it from the heat.

1. 
   

Serve the cauliflower rice warm with guacamole and sprinkle extra cilantro over the top and enjoy.

VERSION 2:

Contains dairy if adding greek yogurt or cheese to top!

INGREDIENTS

1. 3 cups Cauliflower Florets (stems removed and washed) OR store bought cauliflower pearls/riced

2. 1 tablespoon olive oil (or avocado oil)

3. 1 small onion (finely chopped)

4. 3-4 Garlic Cloves (minced)

5. 1 jalapeno (finely chopped)

6. 2 medium Tomatoes (finely chopped)

7. 3/4 cup diced green Bell Peppers

8. 1 teaspoon Cumin Powder

9. 1/2 teaspoon Paprika Powder (or red chilli powder)

10. 1 tablespoon chopped Coriander (or Cilantro)

11. seaSalt to taste, optional

12. Cheese, Greek Yogurt, Sliced Avocado, Lime Juice to top

INSTRUCTIONS

1. Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice).  (IF IT IS NOT STORE BOUGHT, GET THE FRESH CAULI-RICE, NOT FROZEN). Make sure not to go all the way or it can turn mushy.

2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.

3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.

4. Put your favorite toppings on and serve hot.