This delectable cauliflower rice will be on the table for dinner tonight. Did you get the message? If not, better get grocery shopping and pick up all that you need – for this is a great, big vitamin bomb that is ready to be eaten. It does take some time to prepare and cook, but in less than an hour you are going to indulge in something that is beyond healthy, forkful after forkful.
It all starts with ricing the cauliflower – you can achieve this either by grating (very carefully!) the head of cauliflower, or by chopping the head into tiny florets and adding them to the food processor in small batches. You may even be able to find pre-riced cauliflower in your grocery store these days! You’ll also want to eliminate any excess moisture, making it as dry as possible before cooking. Cauliflower should be on your weekly ingredient shopping list, so you may already have that on hand, here’s why: it is anti-inflammatory, a wonderful dietary fiber, it boosts your brain and heart health, it also supports your body’s ability to detoxify. Need we say more?
This recipe is light on carbs and low on protein too, so if you are in need of an energy boost either for lunch or to tackle the housework at the end of the day, simply add an herbed drumstick, or two, for the uplifting support that you require. It pairs equally well with an appetizing main dish of beef and broccoli too. In the case that you are short on cooking time, a hard-boiled egg can stand in, in an instant.
Southwest-Style Vegetable Cauliflower Rice Recipe
Protein: 5g / %
Carbs: 14g / %
Fat: 8g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 cauliflower head, riced
- 1 small onion, diced
- 2 tomatoes, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 jalapeño, minced (optional)
- 1 tsp. cumin powder
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 cup chicken or vegetable stock
- 1 tbsp. fresh cilantro (to garnish)
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
- Heat coconut oil in a large pan over medium heat.
- Cook the onion, garlic and jalapeños (if using) until soft.
- Add the bell pepper and cook another 2 to 3 minutes.
- Sprinkle all the spices over everything, and season to taste.
- Add in the tomatoes, toss everything, and cook until tomatoes release their juices.
- Pour in the chicken stock, and riced cauliflower; stir everything and cook until the juices have mostly evaporated.
- Serve with fresh cilantro.