Spanish Cauliflower Rice (to eat with Mexican Food

• Produce

  • 2 Carrots, small
  • 1 large head Cauliflower
  • 1 Cilantro

• Canned Goods

  • 1 1/2 tsp Chicken bouillon

• Condiments

  • 1 8-ounce can Tomato sauce

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 2 tbsp Butter

Found on thefoodcharlatan.com

Ingredients

• 1 large head of cauliflower
• 2-3 small carrots
• 2 tablespoons butter
• 1 and 1/2 teaspoons chicken bouillon*
• 1 teaspoon salt
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 8-ounce can tomato sauce (most of the can)
• chopped cilantro, to garnish

Directions

• Slice the cauliflower in half, then in half again. Cut off the stem from each quarter and discard. (see photos)
• Chop the cauliflower into 1-inch pieces. Place 1/3 of the cauliflower into a food processor and pulse in 1-second intervals until it looks like rice. Remove to a bowl and repeat twice more (I usually do 3 batches per head of cauliflower).
• Peel a couple carrots and roughly chop. Add to the food processor and pulse again until it looks the same as the cauliflower.
• Meanwhile, in a large skillet melt the butter over medium-high heat. Add the chicken bouillon and stir together. When it is hot, add the cauliflower and carrots.
• Add salt, chili powder, and cumin.
• Stir occasionally for about 7-10 minutes, or until the veggies are tender.
• Slowly stir in the tomato sauce. You dont have to add the entire can. Just until it looks good to you.
• Cook for another 2 minutes. Add more seasonings to taste.
• Remove from heat, sprinkle with cilantro, and serve hot!

Nutrition