Spicy Mexican Cauliflower Rice
4 cups cauliflower florets
2 Tbsp olive oil
1 onion, chopped
3 to 4 cloves of garlic, minced
4 medium tomatoes, chopped
1 fresh chili pepper, deseeded and chopped
1/2 tsp chili flakes
1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp garlic powder (optional)
1 cup chicken stock or water
1/4 cup fresh cilantro, chopped
1 tsp fresh lime juice
salt and black pepper to taste
Place the cauliflower florets in a food processor and pulse a few times
until it is rice-like consistency.
Heat the olive oil in large skillet over medium heat. Add the onion,
minced garlic and chili and saute for 5 minutes until onion is softened.
Add the cauliflower rice and saute for another 5 minutes. Stir in
tomatoes, stock, oregano, cumin and chili flakes and bring to a gentle
simmer.
Continue to cook for about 20 minutes or until cauliflower is soft. Add
the garlic powder and season with salt and black pepper to taste.
Sprinkle with fresh cilantro and lime juice before serving.
Makes: 4 servings
Nutritional Information per Serving: Calories 127, Pro 4 gr, Fat 7 gr,
Sat Fat 1 gr, Carb 13 gr, Sugar 6 gr, Fiber 5 gr, Sodium 93 mg, Chol 0 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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