Cauliflower rice was something that definitely scared me going into the grain free lifestyle. I have never liked cauliflower, especially as an adult. It started growing on me when I started cooking it as a “rice”. The cauliflower really takes on the spices that you’re using. This Spanish-Style rice has fragrant spices like coriander, cumin, and cayenne. It is by far the best cauliflower rice I have tried so far AND it’s low in carbohydrates and perfect for diabetics. This dish is perfect for dinner parties and large parties. Everyone is sure to love it!
(paleo, vegan, gluten free)
Serves 4-6
Ingredients:
- 1 large organic cauliflower head, “riced” in a food processor
- 2 tablespoons coconut oil, olive oil, or butter
- 1 cup red onion, diced
- 2 teaspoon garlic, minced
- 2 teaspoons coriander
- 3 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons capers
- 1-2 tablespoons fresh lime juice
- 1 cup fresh tomatoes, diced or 1 cup of drained canned tomatoes, diced
Process:
1. Over medium-high heat, saute onion in 1 tablespoon of oil or butter in a large, nonstick skillet for about 5-10 minutes until translucent.
2. Add garlic, all spices, remaining oil and cauliflower and constantly stir until spices are mixed through. Continue sauteing cauliflower for 10 minutes until fragrant.
3. Stir in cilantro, tomatoes, capers and lime juice until mixed through. Remove from heat and adjust seasoning to taste.
4. Garnish with lime and cilantro and enjoy!
4. Garnish with lime and cilantro and enjoy!
