I am the very first to admit that I do not like cauliflower rice. I don’t. Why? Because I don’t like cauliflower. I never have. Unless it is drenched in ranch or roasted in Frank’s Red Hot Sauce, then count me out. But, I have tried it many different ways and kept trying it because I know it is an excellent way to get more goodness in my body. So I threw this one together the other night, and guess what? I actually liked it a lot.
What? The following day, I even had it for leftovers with some hot sauce and a runny yolk egg on top. Why was it so good, you ask? Because it is: Mexican Style Cauliflower Rice. What? Yes, I could eat Mexican food like this skillet casserole for every meal or at least American-Mexican food. This isn’t authentic. I know that. But it is good.
Just look at how pretty it is. Food that is pretty automatically tastes better in my book. I paired this with some beef fajitas and guacamole. Try it out, and let me know what you think!
Healthy Mexican Style Cauliflower Rice RecipePrint Recipe
- 3 tablespoons of oil
- 1/2 onion (yellow or white), minced
- 1 teaspoon of garlic, minced
- 3 cups of cauliflower, grated
- 1 cup of ground beef
- 2 teaspoons of cumin
- 2 teaspoons of oregano
- 2 teaspoons of paprika (smoked preferred)
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 heaping tablespoon of tomato paste
- 1 14-ounce can of diced tomatoes
- 1 small can of green peas, drained
- 1 small pepper, diced
- 1 can of green chiles
- 1 cup of chicken or vegetable broth
- Juice of 1 lime
- 2 eggs
- Chopped parsley
- Using a cheese grater, high-powered blender, or food processor, grate your cauliflower. I bought the bagged cauliflower at Costco and used about half of the bag. It yielded around 3 cups.
- Mince your onion and garlic. Toss the onion and garlic into a large pan with your oil. Allow sauteing for a few minutes until the onion becomes translucent.
- Add beef to brown.
- Next, mix in your cauliflower as well as your spices. Let the cauliflower saute for a minute or 2 to brown, and get the spices smoked and warmed through. Mix tomato paste, diced tomatoes, green chiles, peas, and pepper.
- Pour in your broth and let the mixture simmer for about 5 to 7 minutes. This also allows the liquid to evaporate a bit. I like my cauli rice to have a bit of an al dente texture, so I tend to cook cauli rice for less time than most people. It is up to you! Season with salt and pepper.
- Crack an egg into the cauli rice and mix.
- Squeeze in the juice of 1 lime and parsley; you are done. Serve with a delicious Mexican inspired meal!