VEGAN | WFPB | GLUTEN-FREE | GRAIN-FREE | OIL-FREE | EASY

There are still those days now and then when I've had plenty of grains by 4:00 pm.  Like this past week, when I enjoyed toast and later a sandwich and later avocado toast - all because I'd bought beautiful locally-made organic whole grain bread.  And that was all after having oatmeal for breakfast.  So when dinnertime is looming after a day like that, maybe I don't need grains for dinner.  But everyone else in the family does.  That's when Mexican Cauliflower Rice comes to the rescue.

Mexican Cauliflower Rice Bowl

With "add-Ins" like peppers, cabbage and beans, plus toppings like cherry tomatoes, avocado and cilantro, I can have dinner in a bowl and be totally satisfied, filling up painlessly on loads of veggies.  Meanwhile, the fam is enjoying all this too, only in a wrap or quesadilla.  My youngest prefers nothing but a thin layer of Mexican Cauliflower Rice + black beans + a cheddary type cheeze sauce.  I get it.  Does he get that he's eating cauliflower?  He hasn't said anything yet.  When he did try the cabbage with it, he found it too flavorful, so took that out.  That's ok, it's how kids with sensitive tastebuds tend to roll.  I continue to slice the onion in thin half-moons so he can remove them easily if desired (he still desires, but probably one day he won't) and be able to eat the rest, the parts he doesn't take issue with.  I just like that he's painlessly eating cauliflower.

Mexican Cauliflower Rice Burrito

Mexican Cauliflower Rice

It's nice to start with a basic "rice" to emulate that simple, flavorful rice we enjoy at a Mexican restaurant and then build from there.  I'm not going to say that this tastes just like rice; it's more that the shredded cauliflower texture feels a bit like rice, is bulky like rice, and holds the spices in the forefront so that we don't necessarily miss the rice.  It compliments the add-ins and toppings nicely and lets them shine.

Making The "Rice"

Making cauliflower rice is really pretty quick and easy.  The cauliflower only needs to be broken down enough to fit in your food processor's feed tube.  I find the key is using the shredder attachment, pictured below.  That way, you avoid cauliflower mush and end up with nice rice-like pieces.  Shredding happens in the blink of an eye and voila!  You've got the rice.  

This makes a big batch, so unless you're making it for guests, you get to have leftovers!  Since it's pretty versatile, I don't find I tire of it easily.  My husband loves it, so it still disappears pretty fast around here, though.  

Need a food processor?  Check this one out:

NEW GRANITE NAPKINS

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MEXICAN CAULIFLOWER RICE RECIPE

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VEGAN | WFPB | GLUTEN-FREE | GRAIN-FREE | OIL-FREE | EASY

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WFPB=whole food, plant-based

 

PRINT RECIPE

QUANTITY:  Makes about 8 servings

30 minutes or less for Mexican Cauliflower Rice without add-ins

PREP TIME:  
For Cauliflower Rice:  About 15 minutes
For Cauliflower Rice + Rice Bowl Ingredients:  About 30 minutes

COOK TIME: 
For Cauliflower Rice:  About 15 minutes
For Cauliflower Rice +  Rice Bowl Ingredients:  About 25 minutes.

PRIMARY TOOLS:  Food processor with shredder attachment; large deep pan for high heat (stainless or cast iron) 

Enjoy in a bowl, on the side, in a wrap/burrito, on nachos...makes great leftovers!

Note:  Kids may prefer just the Mexican Cauliflower Rice + Beans + Cheeze Sauce.  My youngest likes that combo in a quesadilla with extra beans.

INGREDIENTS

• 8 cups cauliflower chunks

• 1 ½ cups red onion or shallot (more kid-friendly), thinly sliced half moons

• 2 garlic cloves, minced

• 1 teaspoon smoked paprika (a mild version for kids)

• 1 teaspoon chipotle chile powder or natural taco seasoning (more kid-friendly)

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• 1 teaspoon salt

METHOD

1.  SHRED CAULIFLOWER:  With the shredder attachment on the food processor, shred the cauliflower.  Set aside.

2.  HEAT PAN:  Place a large deep pan that handles high heat (stainless or cast iron) on a burner and turn it up to medium-high.  

3.  ADD ONION:  Once hot, reduce heat to medium-low and add the red onion/shallot.  Stir frequently for a few minutes, until onion is beginning to soften and brown.  

4.  ADD GARLIC:  Stir in the garlic for about a minute.

5.  ADD SPICES:  Stir in the spices and salt for about a minute.

6.  ADD CAULIFLOWER:  Place all of the shredded cauliflower in the pan and fold it into the spices, garlic and onion until colored throughout by the spices.  Once incorporated, cook about 5 minutes, stirring occasionally.  Done!  Easy, right?

7.  IF USING ADD-INS:  Add the peppers and cabbage, stirring until softening, about 2 minutes.  Then add beans, stirring occasionally until warmed through, about 5 minutes. 

8.  ADD TOPPINGS:  Remove from heat and stir in toppings.  You may want to reserve some for finishing each bowl.

9.  ENJOY:  Eat as a main course or side dish.  Delicious in a wrap, too!

ADDITIONAL (OPTIONAL) RICE BOWL INGREDIENTS

• 1 sweet pepper, thinly sliced and chopped up to inch long matchsticks (about ½ cup)

• 1 jalapeno, thinly sliced into short matchsticks (about 1 ½ tablespoons)

• 3 cups cabbage, thinly sliced and chopped into 1-2 inch pieces

• 3 cups cooked beans (such as black or pinto) or 2 cans, rinsed and drained

TOPPING OPTIONS:  chopped cilantro, chopped scallion, sliced cherry tomato, salsa, sliced avocado, guacamole, plant-based chipotle mayo, corn, torn toasted tortillas (note:  this will add grains to the dish), crumbled tortilla chips, toasted pumpkin seeds, hot sauce, pickled jalapenos, plant-based sour cream, plant-based cheeze sauce, such as Pimiento Rojo, recipe below:

Goes great with Pimiento Rojo Sauce!

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HUNGRY FOR MORE IMAGES & INFO ON THIS MEXICAN CAULIFLOWER RICE RECIPE?  FOLLOW THE FEED ON INSTAGRAM! @beautifulingredient

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