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 | |