Mexican cauliflower rice (coliflor arroz rojo)
Mexican cauliflower rice, or 'coliflor arroz rojo,' is a low-carb alternative to traditional rice made with cauliflower, tomatoes, and jalapeno for a vibrant flavor. It’s a quick, healthy side that complements a variety of meals.
Cook time 10 min
Prep time 5 min
Ingredients:
1 cauliflower1/2 onion
2 garlic cloves
1 tbsp olive oil
4 tbsp canned tomato paste
1 jalapeno pepper
1 tsp salt
Mexican cauliflower rice, or 'coliflor arroz rojo,' is a delightful and healthy twist on traditional Mexican rice. This low-carb dish uses cauliflower as a rice substitute, offering a nutritious and flavorful alternative that's perfect for those looking to reduce carbs without sacrificing taste. With just a few simple ingredients, you can whip up this vibrant and satisfying side dish that pairs well with a variety of main courses.
Instructions:
- Wash and thoroughly dry the cauliflower.
- Remove the leaves and core, then chop the cauliflower into florets.
- In batches, place the cauliflower florets into a food processor and pulse until the texture resembles rice grains. Be careful not to over-process.
- Finely dice the 1/2 onion.
- Mince the 2 garlic cloves.
- Wash the jalapeno pepper, then finely chop, removing seeds and membranes for less heat if desired.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the diced onion and cook until it becomes translucent, about 4 minutes.
- Add the minced garlic and chopped jalapeno, stir and cook for another 1-2 minutes until fragrant.
- Stir in the 4 tbsp of canned tomato paste with the aromatics, mixing well to combine.
- Add the riced cauliflower to the skillet.
- Sprinkle with 1 tsp of salt, then stir well to ensure the cauliflower is evenly coated with the tomato mixture.
- Cook for about 6-8 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Taste and adjust seasoning if necessary.
- Serve the Mexican cauliflower rice hot, as a side dish or a base for your favorite Mexican-inspired meals.
Mexican cauliflower rice is a versatile and nutritious dish that's easy to prepare and brimming with authentic flavors. Whether you're looking to cut down on carbs or simply try something new, this recipe is a fantastic addition to your culinary repertoire. Enjoy this vibrant dish on its own, or serve it as a side to complement your favorite Mexican-inspired meals.
Mexican cauliflower rice (coliflor arroz rojo) FAQ:
Cook the riced cauliflower for about 6-8 minutes in the skillet, stirring occasionally. This should make it tender but not mushy.
Yes, you can use frozen cauliflower rice. Just be sure to reduce the cooking time, as frozen riced cauliflower typically cooks faster than fresh.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
You can substitute jalapeno with a milder pepper, such as green bell pepper, or simply omit it altogether for a milder flavor.
Yes, this Mexican cauliflower rice recipe is entirely plant-based and suitable for a vegan diet.
Tips:
- Ensure the cauliflower is thoroughly dried before ricing to avoid excess moisture in the dish.
- You can use a food processor to rice the cauliflower quickly and efficiently.
- Adjust the amount of jalapeno pepper according to your spice preference.
- Add a splash of lime juice at the end for a fresh, zesty flavor.
- Garnish with fresh cilantro for added color and freshness.
Nutrition per serving
6 ServingsCalories 36kcal
Protein 2.26g
Carbohydrates 7g
Fiber 2.41g
Sugar 3.57g
Fat 2.56g
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