Low Carb Cauliflower Spanish Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Or: How I got my nephew to eat cauliflower. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek . you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS. Ingredients:
1 head cauliflower |
3 garlic cloves |
1 green pepper |
1 red pepper |
2 -4 stalks celery |
2 -3 small zucchini |
2 tablespoons oil |
1/2 cup broth or 1/2 cup stock |
1 (6 ounce) can tomato paste |
2 -3 teaspoons ground cumin |
2 teaspoons dried oregano |
1/2-1 teaspoon red pepper flakes |
1/2 teaspoon salt |
1 teaspoon lemon pepper |
Directions:
1. Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
2. Chop the garlic, onions, peppers, zucchini and celery. You can do all of this in the food processor.
3. Heat the oil in a large saute pan.
4. Saute the vegetables together until heated through.
5. Add stock and lower the heat, stirring often.
6. When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
7. Adjust seasonings to taste.
8. Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
9. This can be made ahead and it freezes well.
10. You may add cooked chicken or sausage or cheese to this to make a one-dish meal.
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