• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Mexican Cauliflower Rice

    Want to convert a rice lover to a lower-carb option? This recipe will do the trick. It’s the tastiest way for picky eaters to eat their veggies!


    Ingredients
    2
    tablespoons
    extra virgin olive oil
    3
    cloves
    garlic, finely chopped
    1 1/2
    cups
    plum tomatoes, chopped
    1
    chipotle pepper, in adobo sauce
    4
    cups
    cauliflower florets
    Directions
    In a medium saucepan, sauté the garlic in olive oil until golden.
    Add the tomatoes and bring to a boil. Once boiling, turn to a simmer and cook for 30 minutes. Place in a blender with the chipotle pepper and puree until smooth. Check for seasoning.
    Place the florets in a food processor and pulse a few times until they become the size of rice. You can also grate the cauliflower. This should yield about 4 cups.
    In a large frying pan over medium heat, sauté the riced cauliflower with 1 cup of the tomato mixture for about 2–4 minutes or until tender. Serve immediately.

    The base number of servings for this recipe is 4
    OK

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