Cauliflower 'rice' is all the rage and there's no question why. It's a great alternative to traditional rice for those wishing for a grain-free option or to get more vegetables into their meals. The bold Mexican flavors make this recipe a favorite for everything from a side dish to main for building a delicious bowl recipe.
Course Side Dish
Keyword mexican cauliflower rice
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Author Toni Dash
1/2mediumRed Onionpeeled and chopped
1/2mediumSweet Pepper (any color)chopped
1smallJalapeno Pepperstem removed, seeds scrapped out (and discarded), diced
1cupCorn Kernelsfresh or frozen and thawed
1 cup fresh chopped Tomato
1teaspoon ground Cumin
1/2-1teaspoonKosher Saltto taste
Cut the cauliflower head into quarters. Cut off the bottom stalk, cut out any stalk inside the cauliflower head and break or cut into florets. Process 2-3 batches through a food processor processing the cauliflower into rice or couscous size pieces. TIP: doing this in batches ensures the cauliflower will end up uniform in size.
Heat a large non-stick skillet over medium-high heat. Add the oil. When hot add the onion and sauté until translucent (about 5 minutes). Add the garlic and sauté 2 minutes more or until garlic is fragrant.
Add the remaining vegetables and spices. Sauté to coat all the vegetables and allow to cook, covered stirring occasionally, until the cauliflower is cooked (about 5 minutes). Add salt to taste. Serve immediately.