Looking for something to go along with your taco other than a bunch of starchy rice?
Spanish Cauliflower Rice yield: 4 servings
1ea head cauliflower, cut into 6/7 large pieces
½ red onion, small dice
1ea tomato, concasse
1ea red pepper, roasted, peeled and diced small
2 cloves, garlic, minced
3T cilantro, chopped
1c spinach, blanched and chopped
1T coriander, ground
½ T black pepper
1T grapeseed Oil
1ea lime, juiced
Place cut cauliflower into a food processor and pulse until the cauliflower is broken down into rice like pieces. Set aside.
Warm a large sauté pan on medium-high heat with grapeseed oil.
Once oil is hot add onion. Sauté for 2 minutes.
Then add the cauliflower “rice”, garlic, coriander, paprika, and salt. Turn heat to high and flatten out “rice” in pan so it is all even. Let sit without disturbing for 5 minutes. Make sure not to burn it, but try to get some caramelization on the rice.
Quickly add the tomato, red pepper, black pepper, spinach and turn off heat. Mix thoroughly and taste. Does it need salt? If so add a pinch at a time until all the flavors come through.
Add lime juice, serve, and enjoy.