An excellent alternative to regular rice, this Mexican styled cauliflower rice is a great side dish to pair with your favourite dishes from across the border.
1cangreen chilis (green chilli in British English)
1cupvegetable stock (vegetable broth or vegetable bouillon)
1mediumlime - juice
2mediumegg
1tablespoonparsley - chopped
Instructions
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!