Needless to say, giving up grain, may leave you missing things like rice. Not necessarily its taste, but its use as the perfect base for many dishes. Cauliflower “rice” a super-fast and easy-to-make alternative. Plus, it adds to your veggie intake. Although it may not taste like rice, it’s certainly as adaptable to a variety of flavors and uses.

Our kids love the Mexican Cauliflower Rice but are not fans of the Garlic Thyme version (it’s in our cookbook, Good Food for Everyone). I share this because switching flavors up to meet the kid’s taste buds is helpful. The Mexican style “rice” tastes like tacos and they love tacos – so it works. Always be adventurous and don’t give up on a veggie until you’ve tried it multiple ways.

And speaking of, this Mexican cauli-rice is perfect in tacos and burritos and makes a great side for Tex-Mex Meatballs (cookbook pg. 120) or Taco Collard Wraps (pg. 90).

Mexican Cauliflower Rice

GLUTEN, GRAIN & SOY FREE, PALEO
VEGAN AND DAIRY FREE WHEN MADE WITH COCONUT OIL
SERVES 4-6

Use This

1 small head (1lb) cauliflower – cut into large florets
3 tablespoons (1.5oz) butter, ghee or coconut oil
2 large (10.8oz) onions, diced
2 cloves (.6oz) garlic, minced
1 medium (6oz) tomato, diced
1 teaspoon chili powder
3 tablespoons (.5oz) fresh chopped cilantro, optional
1 teaspoon sea salt

Do This

1. Use a food processor with the fine shredding disc (or the S blade). Turn food processor on and begin adding cauliflower pieces; run until all florets have been processed. If necessary, empty the bowl and continue the process. Alternatively, you can use a box grater.

2. In a large pan, over medium-high heat, melt butter. Once butter starts to sizzle, add onions; cover and cook for 5-7 minutes – onions should be translucent.

3. Add garlic, tomato, chili powder and salt; stir and cook 2 minutes.

4. Add cauliflower rice; cook for 3-5 minutes; stir to prevent burning.

5. Remove from heat; add cilantro (if using) and stir.

Quick Tip: Cauliflower rice will last 3-4 days in the fridge so make a big batch and use it throughout the week as a side for dinner or breakfast. You can freeze cauli-rice as well. Just bag, flatten and freeze. When ready to use, toss into a bowl in fridge to defrost. Then, follow steps 2-5 above. Let’s talk thyme – it can be a pain as the leaves need to be removed from those little stems. Fresh is definitely worth it when it comes to recipes like this, however, for roasting and soups, dry is just fine.

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