Side Dish · Vegetarian

Mexican Paleo “Rice”

Is it rice? Is it quinoa? Couscous? NO… it’s cauliflower! But you just can’t tell and the best part is that it has a fraction of the calories and carbohydrates as regular rice
Ingredients:
1 cauliflower head
3  very ripe Roma tomatoes
1 medium carrot
1/2 green bell pepper, chopped
1 celery stalk, diced
1/2  onion, chopped
1 1/2 tsp of cumin
1 tbsp of garlic powder
1/2 cup of broth
1/4 cup of chopped fresh cilantro
2 tbsp of olive oil
Salt to taste
Preparation:
  • In a large saucepan,  saute’ the onions, bell pepper, and celery with the olive oil.
  • In a food processor, blend the carrot and tomatoes until they form a sauce
  • Add this sauce to the pot along with the broth and spices, cover and cook on medium heat for about 10 minutes.
  • Uncover and continue cooking until most of the broth has evaporated.
  • Meanwhile pulse in the cauliflower florets until it looks like rice, depending on the size of your food processor you may have to grind it in 2-3 batches or you can use the large holes on your cheese grater to grate the cauliflower into small rice sized pieces
  • Add the cauliflower to the pot, mix, cover and cook for about 5 minutes or until tender stirring occasionally. Do not over cook or it will turn mushy
  • Remove from heat, mix in the cilantro and serve
Mexican Paleo “Rice”

Recipe Type: Entree
Cuisine: Paleo
Author: Edible Harmony
Ingredients
  • 1 cauliflower head
  • 3 very ripe Roma tomatoes
  • 1 medium carrot
  • 1/2 green bell pepper, chopped
  • 1 celery stalk, diced
  • 1/2 onion, chopped
  • 1 1/2 tsp of cumin
  • 1 tbsp of garlic powder
  • 1/2 cup of broth
  • 1/4 cup of chopped fresh cilantro
  • 2 tbsp of olive oil
  • Salt to taste
Instructions
  1. In a large saucepan, saute’ the onions, bell pepper, and celery with the olive oil.
  2. In a food processor, blend the carrot and tomatoes until they form a sauce
  3. Add this sauce to the pot along with the broth and spices, cover and cook on medium heat for about 10 minutes.
  4. Uncover and continue cooking until most of the broth has evaporated.
  5. Meanwhile pulse in the cauliflower florets until it looks like rice, depending on the size of your food processor you may have to grind it in 2-3 batches or you can use the large holes on your cheese grater to grate the cauliflower into small rice sized pieces
  6. Add the cauliflower to the pot, mix, cover and cook for about 5 minutes or until tender stirring occasionally. Do not over cook or it will turn mushy
  7. Remove from heat, mix in the cilantro and serve
Serves 4
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