Spanish Cauliflower Rice
Author: Kristen Barkley
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 4
A great to addition that is FULL of flavor!
Ingredients
- 1 tablespoon butter or coconut oil
- 1 cup red onion, small dice
- 1 teaspoon minced garlic
- 4 cups (about 1 medium) cauliflower, riced*
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 cup fresh tomatoes, small dice
- ¼ cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- *How to rice cauliflower: Cut the head in quarters, and then cut out the core. You can then either feed florets through the shredder tube of your food processor, or use a box grater to achieve a rice-like consistency.
- Adapted from: http://paleomovement.com/spanish-paleo-cauliflower-rice-recipe/
Instructions
- In a large skillet, over medium heat, sauté onions in lard with a pinch of salt for 8-10 minutes, or until very soft and translucent.
- Add the dry spices, remaining salt, and garlic and stir to combine, stirring and cooking another minute. (Add a tablespoon of water if the spices get stuck)
- Add cauliflower and sauté another 8-10 minutes, or until the cauliflower is soft. Turn off heat and stir in tomatoes, lime juice and cilantro.
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