Mexican Cauliflower “Rice”


For some time now I have seen several recipes for turning cauliflower into “rice”.  It seemed pretty simple and looked quite delicious so I decided to give it a try.  Good thing I did.  The method works best for turning any type of fried rice recipe rice-free (i.e. using cauliflower to make steam rice may not such a great idea).  As a bonus the cauliflower gives the rice dish more flavor and a better texture.  Plus it is ready to go a lot sooner than traditional rice.  I took a true and tried Mexican rice recipe, nixed the rice and brought in the cauliflower.  The end result is a bit spicy, a bit sweet from the bell pepper and a whole lot of yuminess.


– ½ head of cauliflower (about 3-4 cups of florets);
– ½ red bell pepper;
– ½ onion, sliced;
– ¼ teaspoon of cumin;
– ½ teaspoon of oregano, crushed;
– 3 tablespoons of El Pato Tomato Sauce;
– ¼ cup of vegetable stock or water;
– oil;
– salt


In a medium stockpot heat oil on medium heat.  Add onions and red bell pepper and sauté until tender.  Add cumin and oregano.  Meanwhile in a food processor pulse florets until they resemble large than normal rice grains (the cauliflower tends to break down while cooking. By the time it is done it will be the size of standard rice grains).


Toss cauliflower into stockpot and cook until cauliflower is tender.  Pour in tomato sauce and stock (or water).


Add salt and let cook for 5-10 minutes more.  Remove from heat and serve.

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