Mexican Cauliflower Rice Recipes

MEXICAN CAULIFLOWER RICE

Steps:

• Pulse cauliflower in a food processor until broken down into rice-size pieces.
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.

MEXICAN CAULIFLOWER RICE

Steps:

• Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
• Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
• Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
• Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
• Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
• Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.

MEXICAN CAULIFLOWER RICE

Steps:

• Place a large frying pan over medium low heat. Add the butter, garlic powder and onion flakes and gently sauté for 3 minutes.
• Add the cauliflower rice, salt and pepper and sauté for 3 minutes, until the cauliflower is beginning to soften.
• Add the tomato puree and stir well. Continue to cook for another 3-5 minutes until the cauliflower is cooked through.
• Take the pan off the heat and stir through the cilantro.
• Serve and enjoy.

MEXICAN CAULIFLOWER "RICE"

Steps:

• Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno 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.

SPANISH CAULIFLOWER RICE

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
• Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
• Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.