Riced cauliflower is a well known substitute for rice. The texture is similar, firm and chewy, and the flavor is subtle enough that it compliments any flavor you choose to impart upon the dish. And it happens to be a low carb vegetable…I'm sure you've made cauli rice before- but this just happens to be my favorite way to eat it 🙂 We had it this week with the Dairy Free Enchilladas that I also just posted!
So, here's my virtuous Mexican rice. It totally satisfies my cravings, and allows simple, fresh flavors to shine alongside the perfect roastiness of tomatoes and peppers.
- 1 whole cauliflower
- 1 cup grape tomatoes (I like heirloom varieties for extra colors and flavors), halved
- 1 bell pepper, chopped
- 1 onion, diced
- 1/3 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Zest of 1 lime
- 1 1/2 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 2 1/2 tsp chili powder
- 1 tbsp butter or oil
- Preheat oven to 400. (You could even use a large toaster oven).
- Line a small baking sheet with parchment paper and spread out the halved grape tomatoes and chopped bell pepper.
- Roast for 30 minutes until slightly browned and wrinkled.
- Meanwhile, in a large saucepan, saute the onion in butter or olive oil. Set aside.
- Rice the cauliflower. Turn the cauliflower upside down and remove the green stems. Gently use the tip of a very sharp knife to cut the cauliflower florets at the bottom of the stem. They will naturally break apart into somewhat uniform pieces. Add the florets to a food processor and blend until it has a rice-like consistency.
- Add the riced cauliflower to the saucepan along with the lime zest, lime juice, salt, garlic, black pepper, cumin, and chili powder. Saute over medium heat until the cauliflower softens.
- After its done, fold in the roasted peppers and tomatoes, and generously sprinkle cilantro on top!