"Riced" Cauliflower Spanish Rice
Description
Serve this healthier Spanish Rice to your friends and family, but don't tell them until after they have enjoyed it. They will be amazed at how it tastes exactly like rice.
Ingredients
1 large head of cauliflower or 12 oz. bag frozen riced cauliflower, thawed a bit
1 T. olive oil or avocado oil
½ c. diced onion
3 cloves garlic, minced
1 t. cumin
1 t. salt. or to taste
2 T. tomato paste
¼ - ½ c. chicken or vegetable broth/stock
fresh cilantro, for garnish, optional
Directions
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Cut head of cauliflower in half, then in half again. Remove stem; discard. Chop cauliflower into chunks into 1-2 inch pieces. Place inside a food processor; pulse. This can be done in 2-3 batches; between each batch, remove and set aside. OR use a bag of frozen riced cauliflower.
Heat up a large skillet to medium heat; add onion; saute 3 minutes; add garlic; saute 1-2 minutes. Add in riced cauliflower, salt and cumin; stir to coat.
Add in tomato paste, ¼ cup broth; turn up heat to medium high; stir until the tomato paste dissolves. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is a little too wet, continue cooking until the liquid dissolves.
Serve hot, garnished with cilantro. Season to taste.
Makes 3 cups.