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Cauliflower Spanish Rice

The perfect compliment to your Mexican facet dishes! This Cauliflower Spanish rice is packed with flavor and super straightforward to make! It’s arduous on behalf of me to relish my taco bowls, or fajitas while not the addition of rice. i like a decent taco dish, however generally i need that additional texture and flavor of rice all mixed in.

Cauliflower Spanish Rice

I love that I may use cauliflower rice because the excellent substitute! This cauliflower rice comes along with some straightforward ingredients: cauliflower (duh), onion, garlic, cumin, salt, fixings, and vegetable or stock. Add in some further contemporary cilantro, jalapeño, or lime for a fair tastier treat!

My initial direction within the new house! Let Maine be real regarding this direction you guys. I’ve been attempting for five days currently to form this dish, photograph it, and journal regarding therefore you'll have it because the excellent addition to your Sheet Pan jalapeno Cilantro Chicken Fajitas.

Moving throughout a snow storm and having your children home from faculty for five days continued to feature messes to any progress you've got created, has created things rather…….difficult. But alas, on this weekday afternoon, I bring you Cauliflower Spanish rice. Taco Tuesday goes to be most higher with the addition of this rice.

In fact, I even have leftover turkey taco meat from some days agone that has worked perfectly! prime with cilantro, avocado, tomatoes, and a few additional greens and BOOM. Super easy, healthy dinner for the win!!

Cauliflower Spanish Rice



Ingredients


  •  1 large head of cauliflower*
  •  1 tbsp olive oil or avocado oil
  •  1/2 cup diced onion
  •  3 cloves garlic minced
  •  1 tsp cumin
  •  1 tsp salt + more to taste
  •  2 tbsp tomato paste
  •  1/4 - 1/2 cup chicken or vegetable broth
  •  Fresh cilantro for garnish optional

Instructions


  1. Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
  2. Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.
  3. Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat.
  4. Add in tomato paste, then 1/4 cup broth, and bump up heat to medium high. continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
  5. Serve hot with garnished cilantro and added salt to taste

Recipe From : Wholesomelicious

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