Thursday, December 11, 2014
Mexican Cauliflower "Rice"
2 carrots, peeled, diced
4 garlic cloves, chopped fine
one small head cauliflower, roughly chopped
diced tomatoes in juices - equal to a 14 oz can
1 cup organic chicken stock
8 oz diced green chiles
2 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp paprika
salt and pepper to taste
1. Dice vegetables (carrots, garlic, onion). Heat oil and then add chopped veggies. Saute over medium for about 5-10 minutes or until onion is translucent.
2. Pulse cauliflower in food processor until at a rice-like consistency (may need to be done in batches)
3. Add remaining ingredients to pot. Stir to combine. Bring to boil and reduce heat to simmer for 10-15 minutes or until cauliflower is tender.