3 Ingredient Cauliflower Spanish Rice Food

LOW CARB CAULIFLOWER SPANISH RICE

Steps:

• Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
• Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
• Heat the oil in a large saute pan.
• Saute the vegetables together until heated through.
• Add stock and lower the heat, stirring often.
• When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
• Adjust seasonings to taste.
• Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
• This can be made ahead and it freezes well.
• You may add cooked chicken or sausage or cheese to this to make a one-dish meal.

3 INGREDIENT CAULIFLOWER SPANISH RICE

Steps:

• Heat large skillet over medium heat. Add ground chicken and break up into smaller pieces. Cook until chicken is no longer pink, about 5 minutes. Add salt and pepper to taste.
• Add Riced Cauliflower to ground chicken. Cover and let cook for 2 minutes.
• Remove cover and break up any chunks of riced cauliflower, stir to combine with chicken. Cover and cook for 3 more minutes.
• Remove cover and add salsa to chicken/cauliflower mixture. Stir to combine. Replace lid on skillet and simmer 5 minutes.
• Serve warm with fresh herbs if desired.

SPANISH CAULIFLOWER RICE

Steps:

• In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
• Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
• Serve warm.

SPANISH CAULIFLOWER RICE

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
• Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
• Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.