If you are looking for a new and healthy side dish to your Mexican
dinner food nights... look no further. This health cauliflower rice will
have you fooled for thinking it is actually Spanish rice!! Did you make
the chicken fajita recipe last week but couldn't find the right side to pair it
with... this dish may be just what you were looking for!
Ingredients:
- 1
large head of cauliflower
- 2-3
small carrots
- 2
tbsp. butter
- 1
1/2 tsp. chicken bouillon
- 1
tsp. salt
- 1
tbsp. chili powder
- 1
tsp. cumin
- 1
8-ounce can tomato sauce
- chopped
cilantro, to garnish
Instructions:
- Slice
the cauliflower in half, then in half again. Cut off the stem from
each quarter and discard.
- 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 of 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 don't 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!
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