Is it rice? Is it quinoa? Couscous? NO… it’s cauliflower! But you just can’t tell and the best part is that it has a fraction of the calories and carbohydrates as regular rice
1 cauliflower head
3 very ripe Roma tomatoes
1 medium carrot
1/2 green bell pepper, chopped
1 celery stalk, diced
1/2 onion, chopped
1 1/2 tsp of cumin
1 tbsp of garlic powder
1/2 cup of broth
1/4 cup of chopped fresh cilantro
2 tbsp of olive oil
Salt to taste
- In a large saucepan, saute’ the onions, bell pepper, and celery with the olive oil.
- In a food processor, blend the carrot and tomatoes until they form a sauce
- Add this sauce to the pot along with the broth and spices, cover and cook on medium heat for about 10 minutes.
- Uncover and continue cooking until most of the broth has evaporated.
- Meanwhile pulse in the cauliflower florets until it looks like rice, depending on the size of your food processor you may have to grind it in 2-3 batches or you can use the large holes on your cheese grater to grate the cauliflower into small rice sized pieces
- Add the cauliflower to the pot, mix, cover and cook for about 5 minutes or until tender stirring occasionally. Do not over cook or it will turn mushy
- Remove from heat, mix in the cilantro and serve