Servings
- For 4 Person(s)
Ingredients
- 1 whole large head cauliflower (about 2 pounds)
- 1 tablespoon(s) lard, light olive oil, or coconut oil
- 1 cup(s) finely diced red onion (about 2 tiny)
- 1 teaspoon(s) finely ground sea salt, divided
- 1 teaspoon(s) ground coriander
- 0.5 teaspoon(s) ground cumin
- 1 teaspoon(s) dried oregano leaves
- 1 teaspoon(s) minced garlic
- 1 cup(s) finely diced tomatoes
- 0.25 cup(s) fresh cilantro leaves, chopped
- 1 tablespoon(s) lime juice
- 1 handful(s) of fresh cilantro leaves, for garnish (optional)
Spanish Cauliflower Rice Directions
- 1 – Cut the cauliflower head into quarters through the top, and cut out the core.
- 2 – Rice the cauliflower by putting it through the chute of a food processor fitted with the shredder blade. Alternately, use the coarse side of a box grater.
- 3 – Melt the lard in a large skillet over medium heat.
- 4 – Add the onion and a pinch of the salt to the pan and sweat the onion for 8 to 10 minutes, or until very soft and translucent.
- 5 – Add the coriander, cumin, oregano, garlic, and remaining salt and stir to combine. Add the cauliflower and saute for another 8 to 10 minutes, or until the cauliflower is soft. (add a tablespoon of water if the spices begin to stick to the bottom of the pan)
- 6 – Turn off the heat and stir in the tomatoes and cilantro. Squeeze in the lime, give a quick stir, garnish with cilantro leaves, if desired, and serve
Recipe notes
- Source: The Zenbelly Cookbook by Simone Miller
