Zesty Mexican Cauliflower Food

MEXICAN CAULIFLOWER RICE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add tomato sauce, chicken broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and pepper. Stir to combine.
• Add cauliflower rice and mix well. Cover and cook until cauliflower is heated through, about 3 minutes. Uncover and cook, stirring occasionally, until liquid evaporates and rice appears dry, about 15 minutes.

ZESTY STEAMED CAULIFLOWER

Steps:

• Steam whole cauliflower for approximately 20 minutes.
• Remove from steamer and place in a casserole dish.
• Blend all other ingredients together and pour over cauliflower.
• Place in oven on broil for approximately 10-15 minutes or until top starts to lightly brown.

LOW CARB MEXICAN CAULIFLOWER RICE

Steps:

• Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
• Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
• Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften about 4-5 minutes.
• Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
• Top with your favorite topping and serve hot.

SPICY CAULIFLOWER STIR-FRY

Steps:

• Break up the cauliflower into large florets, then use your hands to break into very small florets.
• Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
• Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
• Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.

MEXICAN CAULIFLOWER RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
• Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

MEXICAN CAULIFLOWER RICE

Steps:

• Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
• Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
• Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
• Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
• Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
• Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.

MEXICAN INSPIRED CAULIFLOWER TACOS

Steps:

• Preheat oven to 450 and line a large lined baking sheet.
• While the oven is heating, stir together the spice mix in a small bowl and chop cauliflower in bite sized florets. Then put them into a large bowl and lightly coat with avocado oil (or veggie stock if oil free).
• Spinkle the spice mix overtop the cauliflower and gently toss again to coat each floret evenly with the spices.
• Spread the spiced cauliflower onto the lined baking sheet and bake for about 25 minutes.
• While the cauliflower is cooking, prepare all of your desired taco fillings and dressing.
• Once cauliflower is done simply the fill your warmed tortilla, add a squeeze of fresh lime and then drizzle Cilantro Lime Crema overtop!