Recipe: Spanish Cauliflower Rice Serves 4-6 Ingredients: 1 medium onion, diced 2 small habaneros, minced 1 large bell pepper (I used red) 1 head cauliflower, “riced” 1 14oz can fire-roasted diced tomatoes 6oz mushrooms, roughly chopped 3 cloves garlic, minced 1T cumin 1/2t paprika (smoked would be good) 1/4t turmeric pinch of cayenne 1/2T chili powder 1/2 cup chicken stock or water (optional) Cilantro as a garnish (optional) Process: How to make cauliflower rice: Chop cauliflower into florets, toss the florets (work in batches) into a food processor, and pulse a few times. Do it too much and you’ll have puree, so use a light touch. That’s it! Over medium heat, melt a tablespoon or two of fat in a large skillet (I used cast iron). Add diced onion and bell peppers and cook, stirring occasionally, until translucent and soft, about 5-7 minutes. Add garlic, mushrooms, and habaneros and cook for another minute or two. Add all spices (cumin, paprika, turmeric, cayenne, chili powder) and stir everything around, then pour in the canned tomatoes and the cauliflower rice. If there isn’t enough liquid, pour in the chicken stock/water. Simmer for a few minutes until some liquid is evaporated and the cauliflower has softened somewhat. Keep checking and when it’s as crunchy or soft as you like it, you’re done! Serve with some sort of meat/eggs, plantain chips, fresh salsa, avocado, salad, or guacamole. OR all of those things! Variations: This is a very variation-friendly recipe. Don’t like mushrooms? Don’t add mushrooms. Don’t have roasted tomatoes? Use plain diced tomatoes. Really, it’ll be okay. Add what you like and omit what you don’t and make it your own! I probably will never follow this recipe exactly again, but I will use the basic ideas of it to make delicious and new meals in the future!

Recipe: Spanish Cauliflower Rice

Serves 4-6

Ingredients:

1 medium onion, diced
2 small habaneros, minced
1 large bell pepper (I used red)
1 head cauliflower, “riced”
1 14oz can fire-roasted diced tomatoes
6oz mushrooms, roughly chopped
3 cloves garlic, minced
1T cumin
1/2t paprika (smoked would be good)
1/4t turmeric
pinch of cayenne
1/2T chili powder
1/2 cup chicken stock or water (optional)
Cilantro as a garnish (optional)
Process:

How to make cauliflower rice: Chop cauliflower into florets, toss the florets (work in batches) into a food processor, and pulse a few times. Do it too much and you’ll have puree, so use a light touch. That’s it!
Over medium heat, melt a tablespoon or two of fat in a large skillet (I used cast iron).
Add diced onion and bell peppers and cook, stirring occasionally, until translucent and soft, about 5-7 minutes. Add garlic, mushrooms, and habaneros and cook for another minute or two.
Add all spices (cumin, paprika, turmeric, cayenne, chili powder) and stir everything around, then pour in the canned tomatoes and the cauliflower rice. If there isn’t enough liquid, pour in the chicken stock/water.
Simmer for a few minutes until some liquid is evaporated and the cauliflower has softened somewhat. Keep checking and when it’s as crunchy or soft as you like it, you’re done!
Serve with some sort of meat/eggs, plantain chips, fresh salsa, avocado, salad, or guacamole. OR all of those things!
Variations:

This is a very variation-friendly recipe. Don’t like mushrooms? Don’t add mushrooms. Don’t have roasted tomatoes? Use plain diced tomatoes. Really, it’ll be okay. Add what you like and omit what you don’t and make it your own! I probably will never follow this recipe exactly again, but I will use the basic ideas of it to make delicious and new meals in the future!