Cauliflower makes a great healthy and lower carb alternative to rice and Simon Gault’s Mexican Cauliflower rice makes for a flavoursome side dish!
Featured in the Herald on Sunday bite.co.nz
Ingredients
- 1 head Cauliflower, stems removed, washed (Main)
- 1 Tbsp Extra virgin olive oil
- 1 small Onion, finely diced
- 1 Jalapeno pepper, finely chopped
- 2 cloves Garlic, minced
- ¾ cup Bell peppers, diced
- 2 medium Tomatoes, roughly chopped
- ½ tsp Smoked paprika
- 1 tsp Cumin powder
- ½ tsp Salt
- 2 Tbsp Chopped fresh coriander
Garnish
- 1 handful Fresh coriander
- 1 Avocado, sliced
- 1 small handful Chopped jalapenos
- 1 small handful Lime wedge
Directions
- Chop cauliflower in florets and place in a food processor. Pulse until starting to resemble rice – be sure not to over-process or cauliflower can turn mushy (should weigh approximately 400 grams). Set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in olive oil. Add onion, jalapeno and garlic and stir-fry until onion is soft but not browned, about 3-4 minutes. Add bell pepper, tomato, paprika, cumin and salt. Stir-fry for 2 minutes.
- Add cauliflower ‘rice’ to wok, mix well and stir-fry for 3-4 minutes until cauliflower is tender. Mix in chopped coriander.
- Divide between bowls and garnish with extra coriander, avocado and jalapeno. Serve with lime wedges.
