Cauliflower rice recipes are all the rage on Pinterest, and I totally jumped on the bandwagon because I love finding new ways to add more veggies to my family's diet. And I knew just the rice dish to recreate with cauliflower... Mexican rice.
Making cauliflower rice is super easy. Just substitute a head of finely chopped cauliflower for the rice in your favorite rice recipes. The only "difficult" part is chopping the cauliflower into tiny pieces until it resembles grains of rice, especially if you're just using a kitchen knife. But you could also use a food processor or a box cheese grater. If using a cheese grater, use the side with the bigger holes that you use to shred cheese. And if you're in the US, you can buy cauliflower rice packets in the frozen foods section.
Mexican Cauliflower Rice
- 3 roma tomatoes, cut in quarters
- 1/2 medium white onion, cut in wedges
- 1 garlic clove
- 1-1/2 to 2 cups chicken broth or water
- 2 tablespoons vegetable oil
- 1 small head of cauliflower, shredded or finely chopped
- Fresh cilantro, finely chopped (optional)
Puree the tomatoes, onion, garlic, and chicken broth in a blender until smooth.
Heat vegetable oil in a large skillet over high heat. Saute cauliflower for 2 to 3 minutes. Carefully pour in the tomato puree, stirring gently to combine; season with salt to taste. DO NOT STIR BEYOND THIS POINT! Cover and let come to a boil; reduce heat to low and let simmer for 15 to 18 minutes until no liquid remains. Remove from heat.
Garnish with chopped cilantro before serving. Enjoy!