I have been inspired by the cauliflower rice craze these days. Cauliflower is one of those vegetables, like brussel spouts (same family), that I think you either really like or really hate. But in my opinion, cauliflower lends itself to be a very versatile flavor-picker-upper. There is buffalo cauliflower, curry cauliflower, cheesy cauliflower, or in this case, Mexican scented cauliflower.
My inspiration for this dish was Taco Tuesday. If you've followed me at all you know I love Taco Tuesday. I wanted a side dish that I could use alongside the tacos that felt like I was cheating, but I wasn't. I also wanted to come up with a versatile dish I could use as a base of a taco bowl.
This "rice pilaf" is a great accompaniment to any meal or just on it's own! Oh, and once you see how you make it, it's also CRAZY EASY to make.
Serves: 4-6 as side dishes or 2-3 as a main dish.
- 1/2 tsp safflower, vegetable, or grapeseed oil.
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1/4 tsp chili powder
- 1 tsp coarse sea salt
- 4 cups riced cauliflower*
Warm a saute pan over medium low heat and add the oil. Add the chopped onion to the pan and let cook for about 5 minutes. Add in the pepper and garlic as well as the salt, cumin, chili powder, and sea salt. Give the mixture a stir. Let this cook for about 5 more minutes.
Next, add the riced cauliflower and give the pan a few little shakes and a stir. Allow this to cook for 5 more minutes and your "rice" pilaf is all done.