May Fifth aka Cinco de Mayo

Cinco de Mayo is Thursday but you probably already knew that. It’s odd that I remember this, as don’t I generally realize a holiday (other than Thanksgiving) is coming until it’s tomorrow, or even yesterday. I did write a Cinco de Mayo post two years ago about avocados and guacamole where you can find my super-simple and always delicious recipe. This year I decided to try something new (to me) that I thought would be a nice option for whatever Mexican themed event you’re planning. Cauliflower Mexican rice which is vegan, and so perfect if you’re looking for a meatless Monday recipe.

Sunday morning I set out for the first Headhouse Square farmers’ market of the season, planning to get a few things including a cauliflower. I don’t know what Sunday was like where you live, but here in Philadelphia it was cold and rainy. The kind of rain when you debate whether or not to use your umbrella, decide not to so you can have two free hands and end up drippy and grumpy. The market was dreary (I meant to take photos) and though I did pick up a few things; some apples, chicken sausage and pea shoots there was no cauliflower. Almost everyone was selling lovely young plants of herbs, lettuces and tomatoes, but I don’t have a suitable place to grow such things. I saw all the regulars; Sue from Birchrun Hills and John and Kira’s  and their tempting chocolates, but not a cauliflower in sight.

I took my soggy self to 1st Oriental Supermarket (I swear that’s their name) and found a gigantic cauliflower as well as some cilantro and a jalapeno to make the Mexican cauliflower rice I was planning on. I’ve never made cauliflower rice, but a helpful video showed me how simple it is to make. Here are my suggestions for making cauliflower rice:

• Cut the cauliflower into small pieces (about 1-2″ max)
• Put it into your food processor in small batches, about 1 cup at a time
• This will yield a surprising amount of cauliflower rice; I got about 10 cups

If you want to make the following recipe for Mexican cauliflower rice, don’t follow her cooking instructions, follow mine instead. Have you made cauliflower rice yet? How do you like to make it?

Mexican Cauliflower Rice

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Ingredients

• 1 head Caulifower (center removed, florets cut into 1-2)
• 2 tablespoons olive oil
• 1/2 Large Spanish onion (or 2 small yellow onions, diced)
• 1-28 oz can whole tomaotes (drain and reserve liquid, rough chop tomatoes)
• 1/2 jalapeno pepper (seeds removed, fine diced)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon kosher salt
• 1/2 bunch cialntro (chopped)

Directions

Step 1

Taking no more than 1 cup at a time put cauliflower into bowl of food processor and pulse until cauliflower resembles grains of rice Put four well packed cups into a bowl, and reserve the rest of the cauliflower for another recipe, or freeze for later use

Step 2

Heat oil in a large skillet over medium high heat When oil is shimmering add onion, sauté until translucent, about 3 minutes Add jalapeno, garlic and spices Continue to cook, stirring for another 2 minutes

Step 3

Add cauliflower, 1 cup of liquid from tomatoes, and the chopped tomatoes Cook covered for 25 minutes, checking every 10 minutes to see if mixture needs more liquid, if so add a little of the tomato liquid at a time When done, taste for seasoning Stir in chopped cilantro