Mexican Cauliflower Rice (Coliflor Arroz Rojo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 large head Cauliflower
  • 2 cloves Garlic
  • 1 Jalapeno or serrano chile
  • 1/2 White onion

• Canned Goods

  • 4 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on eatwithinyourmeans.com

Description

Directions

• Shred cauliflower, onion, and garlic using the shredding disc on a food processor. Alternatively, pulse in a food processor using the S-blade until finely ground into pieces slightly larger than cooked rice.
• Heat a large sauté pan or skillet over medium heat and stir in the tomato paste, chile halves, and salt, and cook for a minute to flavor the oil.
• Increase the heat to high, and add the cauliflower, onion, and garlic.
• Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.