Baked Mexican Cauliflower Rice With Chorizo Vegan Option Recipes

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BAKED MEXICAN CAULIFLOWER RICE WITH CHORIZO (VEGAN OPTION)



Baked Mexican Cauliflower Rice with Chorizo (Vegan Option) image

Mexican cauliflower rice is a simple meal with lots of flavor! Make this a gluten free, low carb recipe with chorizo. Or, make the vegetarian or vegan option by using my recipe for BBQ tempeh.

Provided by Lindsay Cotter

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 Tablespoon oil
1 cup sliced onion
1 teaspoon garlic (2 cloves)
1/2 teaspoon smoked paprika/cumin each
Salt and black pepper, to taste
4 oz crumbled or sliced chorizo (or 3 oz. tempeh, for vegan or vegetarian option)
1 Tablespoon tomato paste
1 1/4 cups diced cherry, plum, or grape tomatoes (for canned tomatoes option, see notes)
1/2 cup chopped bell pepper, any color
3 cups cauliflower rice (1 small head)
1/4 cup broth or stock
chopped parsley or cilantro, for garnish
cooked chicken sausage, sliced
1 oz green chilies, optional
4 oz shredded cheese of choice (omit for paleo/whole 30 option)

Steps:

  • Preheat oven to 350 F.
  • Heat a large skillet over medium-high heat, When pan is hot, add oil and sauté onion for 4 minutes. Add garlic and continue cooking for another minute, or until fragrant.
  • Add spices, salt, pepper, and chorizo. Turn heat to medium and cook for 5 minutes. Add bell pepper, diced tomatoes, and tomato sauce. Stir, then cook for 2-3 minutes, or until peppers are soft but not cooked through. Add cauliflower rice and broth, mix to combine, then cover the pan. Cook an additional 5 minutes on medium heat.
  • Spread the mixture into an even layer on a half sheet pan. Add any optional toppings of choice. Example, cooked/sliced chicken sausage, canned green chiles, spices, etc. Bake covered for 15 minutes then remove foil, mix with spatula, and bake for another for 10 - 15 minutes. This makes the cauliflower rice extra crispy! Total baking time 25-35 minutes depending on your oven.
  • Note - If you have a family with food allergies, you can omit cheese and sausage from part of the pan before baking.
  • Remove sheet pan from the oven, transfer the Mexican cauliflower rice to plates for serving. If desired, garnish with shredded cheese and parsley or cilantro.

Nutrition Facts : Calories 209 calories, Sugar 5 g, Sodium 420.9 mg, Fat 14.8 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 10.8 g, Fiber 3 g, Protein 9.6 g, Cholesterol 25 mg

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