Recipe of the Week: Spanish Cauliflower “Rice”


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

1T paprika

TT salt

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.

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.