Mexican cauliflower “rice”
As my new group of paleo challengers embark on their 6-week journey into PaleoLand, I’m always searching for good things to make and share in hopes that taste buds will approve. Inspired by the food I grew up with in south Texas, I know that anything with peppers, cilantro, tomatoes and limes will not disappoint. I also want something that is simple to do and fairly quick. This weeknight Tex-Mex meal does the trick. And the beautiful thing is…it’s all Whole30 compliant. The plate is rounded out with Lettuce Wrap Tacos, grilled peppers and onions, Mexican cauliflower “rice” and homemade salsa. Get out your food processor and let the party begin.
Ingredients
1 medium cauliflower
1/2 green bell pepper
1/2 red bell pepper
1/2 jalapeno – seeded
1/2 onion
2 T. olive oil
1 t. salt
1/4 t. chili powder
1/2 t. paprika
1/2 t. cumin
1/4 t. black pepper
3/4 cup water
cilantro
lime
Instructions
Cut cauliflower up into pieces and place in food processor. Chop until cauliflower resembles “rice”. (Be careful not to overprocess.) Set aside. You should have about 4 cups of “rice”.
Sautee peppers and onion in 2 T. olive oil until softened. Add cauliflower and toss gently to mix. Saute and stir about 3 more minutes. Add spices and water and stir until combined. Cover and continue to cook until all water has evaporated and cauliflower “rice” is softened, but not mushy. Garnish with chopped cilantro and a squeeze of lime.