Mexican Cauliflower Rice
Cauliflower rice is a fantastic grain free and low-carb alternative to regular rice.
While I love red and black rice once in a while, this is something that can be made often and enjoyed abundantly, especially when trying to stay light and eat more veggies rather than starchy foods. (2 min cauliflower rice making instructions at the end of this recipe!)
Of course cauliflower rice can be seasoned in many different ways, but this particular recipe is so delicious I decided it should be the first variation I share.
Also, feel free to substitute the cauliflower for 2 cups of cooked brown, red or black rice if you like, for a more filling meal.
Note - This ones hot, use as much as or as little of cayenne pepper as you like. Read about some amazing info on cayenne pepper and it's benefits here. Cooking with it gives added flavor and so much depth and character to food. You can get some of the best quality cayenne pepper from Tree of Lif3, without fillers and extremely pure and potent (90,000 Heat Units). Click here to get yours today!
Serving size : Makes 4 cups
- 4 cups cauliflower rice (instructions below)
- 2 teaspoon olive oil
- 1/2 medium onion, finely diced
- 2 medium plum tomatoes, small dice
- 1/2 can black beans or 1/2 cup cooked black beans
- 1 jalapeno, seeds and membrane removed, finely chopped
- 3 garlic cloves, minced or chopped
- 2 tablespoons tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- Chopped cilantro, for freshness and garnish
In a large skillet, heat the olive oil over medium-high flame. Add the onions and garlic and cook for about 30 seconds. Add in the tomatoes and jalapenos and cook for another 2 minutes until soft.
Add in the cauliflower and black beans and cook for another 2 minutes until tender.
Now add in the tomato paste, cumin, cayenne and salt and stir well. Cook for one minute until everything is mixed well and heated through.
Add chopped cilantro and serve.
While cauliflower "rice" is available in many grocery stores these days, I strongly suggest making it fresh at home. Its really quick and of course less expensive, but even more importantly, you can ensure its freshness. Pre-cut cauliflower (and other veggies) tend to get stale faster and also cause stomach issues and acid reflux! (unless they are the frozen kind).
To make your own cauliflower rice, remove the core of the cauliflower and coarsely chop into florets. Then place in a food processor and pulse until the cauliflower is small and had the texture of rice - make sure you don't over process or it will get mushy.