Spanish Cauliflower Rice
A very tasteful dish for a well rounded dinner or lunch.
Source: The Zenbelly Cookbook by Simone Miller
Super easy
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Ingredients
For 4 Person(s)
Recipe
- 1 whole large head cauliflower (about 2 pounds)
- 1 tablespoon(s) lard, light olive oil, or coconut oil
- 1 cup(s) finely diced red onion (about 2 tiny)
- 1 teaspoon(s) finely ground sea salt, divided
- 1 teaspoon(s) ground coriander
- 1/2 teaspoon(s) ground cumin
- 1 teaspoon(s) dried organo leaves
- 1 teaspoon(s) minced garlic
- 1 cup(s) finely diced tomatoes
- 1/4 cup(s) fresh cilantro leaves, chopped
- 1 tablespoon(s) lime juice
- 1 handful(s) of fresh cilantro leaves, for garnish (optional)
Spanish Cauliflower Rice Directions
- 1 - Cut the cauliflower head into quarters through the top, and cut out the core.
- 2 - Rice the cauliflower by putting it through the chute of a food processor fitted with the shredder blade. Alternately, use the coarse side of a box grater.
- 3 - Melt the lard in a large skillet over medium heat.
- 4 - Add the onion and a pinch of the salt to the pan and sweat the onion for 8 to 10 minutes, or until very soft and translucent.
- 5 - Add the coriander, cumin, organo, garlic, and remaining salt and stir to combine. Add the cauliflower and saute for another 8 to 10 minutes, or until the cauliflower is soft. (add a tablspoon of water if the spices begin to stick to the bottom of the pan)
- 6 - Turn off the heat and stir in the tomatoes and cilantro. Squeeze in the lime, give a quick stir, garnish with cilantro leaves, if desired, and serve
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