I am constantly on the quest to put more vegetables on our plates. Kiki is a great eater, but the older she gets her palate is changing and she is less and less adventurous or shall I say less willing to try new things. As my good friend L once said – outwit, outplay and outsmart, raising a child is like a game of survivor and I am still winning this game of vegetables 😉 and intend to for some time at least…
We eat some form of Mexican food at least once a week, whether it be tacos, fajitas, burritos, taco salad, etc. And, of course, guacamole. Guacamole is our spirit food…let me not digress…
Mexican food…instantly makes me think rice and avocado. I love a good bowl of rice just as much as the next person, but once you start substituting it for this Mexican cauliflower rice you won’t miss it. The taste and texture are amazingly the same. And if you are following the Paleo or Whole30 now, this is a perfect dish for you.
Just in case I haven’t mentioned this before, I am obsessed with Trader Joe’s, it is my definition of heaven on Earth. And as you know, I am all about finding shortcuts around the kitchen, so if your store or TJs carries chopped cauliflower, do yourself a favor and Spend $2.00 on the bag. Of course you can also do this yourself in a food processor. To do this remove the core of the cauliflower and coarsely chop into florets, then place in a food processor and pulse until the cauliflower is small and has the texture of rice – try not to process so it doesn’t get mushy. Best part of this recipe is that the Mexican Cauliflower Rice can be on your table in 15 minutes, start to finish! I was pretty amazed how this dish turned out. The portions are definitely more than generous and you get at least two servings of veggies in each bowl.
You can turn this into a vegetarian meal all by itself by adding some yogurt and avocado. It is very filling and if you go the route of protein, it gives you a serving of vegetables along with your meat. The possibilities are pretty endless while using shrimp, chicken or ground turkey.
Cauliflower is an amazing vegetable because of its versatility, and provides essential vitamins and minerals as well as antioxidants that have been proven to help prevent cancer.
In case you have some extra cauliflower, instead of the tomatoes and spices, you can also use the cauliflower to make an Asian version, the faux fried rice and add some protein.
The classic Mexican rice gets a healthy spin with this delicious cauliflower rice bowl!
- 4 cups cauliflower crumbles
- 1 teaspoon olive oil
- 1/2 medium onion, finely diced
- 2 medium plum tomatoes, small dice
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- ¼ smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- chopped cilantro
- Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
- Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.