Sides & Appetizers
Healthy Mexican Cauliflower Rice
So since I‚‘ve had my surgery I‚‘ve really been missing some of my favorite authentic Mexican dishes. So I worked on this dish to get as close to the real thing as possible. The flavor and texture is there so it is definitely a healthier version and the only thing you really give up is the carbs. Ho
Ingredients
- 1 tablespoon canola oil
- 1 head of fresh cauliflower roughly diced
- 1 cup onion chopped
- 4-5 garlic cloves
- 1 15oz can quality diced tomatoes
- 1.5-2 cups stock (depending on size of cauliflower).
- 2 bay leaves
- 2 teaspoons Mexican cumin
- 1/2 cup cilantro chopped
- Juice 1 lime
- Salt and pepper to taste
Directions
- 1
In food processor add the cauliflower and pulse until the consistency of a grain of rice.
- 2
In a large pan heat the oil then add the garlic and onion cook for about 3 to 4 minutes.
- 3
Add the cauliflower and sauté until it starts to brown.
- 4
Add tomatoes, then the broth, bay leaves, and cumin.
- 5
When it starts to boil, turn the heat to low add the cilantro, the lime, salt, and pepper.
- 6
Simmer for 20-30 minutes to let the flavors commingle.
- 7
Serve with a wedge of lime.
