Mexican Cauliflower Rice
Melissa Veytia
This Mexican cauliflower rice is the healthy side dish you were yearning for! Prepared with cauliflower, onion, tomato purée, serrano chile, and a mix of vegetables, this mouthwatering cauliflower rice is a tasty way to squeeze more veggie servings into your day.
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Ingredients
4
Portions
  • 1 cauliflower
  • 1/2 cups olive oil
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups tomato purée
  • 1 serrano chile, trimmed and seeded, cut in half
  • 1 can vegetables, precooked and drained
  • 3 pinches salt
  • 2 pinches pepper
  • 1 sprig fresh cilantro
Preparation
15 mins
20 mins
Easy
  • Clean and cut cauliflower into medium chunks. Transfer to a food processor and grind until finely chopped making sure it has a fluffy consistency that resembles rice. Set aside.
  • In a skillet over medium heat, heat oil and cook onion until translucent. Add garlic and cook for 1 minute.
  • Add cauliflower and cook for 3 minutes over high heat until crispy. Add tomato purée and chile and cook over low heat for 5 to 8 minutes until cauliflower is cooked through and the liquid reduces.
  • Add vegetables, mix thoroughly, and cook for 1 more minute. Season Mexican cauliflower rice, garnish with cilantro, and serve.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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