Low Carb Spanish Cauliflower “Rice”

I love rice and I love food however rice doesn’t really work well for me because I will easily over eat it. Part of being a nutritarian is eating lots of veggies and nutrient rich food so I was looking for something to do with the cauliflower I had. My first thought was Aloo Gobi which I have a recipe for in my free e-book however my husband is eating like me for the next six weeks and he already told me that he doesn’t want to eat “indian food” because one time I made curried cabbage and it stunk up the microwave at work and he was embarrassed.

Ok…with all this in mind I went on a search for cauliflower recipes. As much as Spicy Cauliflower Wings sounded good, I knew that it wasn’t a nutritarian option and maybe another day I’ll play with the recipe to avoid using flour. Back to the search! I came across this recipe for a Low Carb Spanish Rice and I thought I’d give it a try and make it fit my nutritarian requirements for no added salt or oil.

It was my first attempt at cauliflower rice and it tastes and smells good. Can’t wait for the Mr. to give it a whirl later today.

So I grabbed all the ingredients and then added a few more…as is typical for me. I just HAD to get some cancer-fighting mushrooms in there!

Low Carb Spanish Cauliflower “Rice”

3 garlic cloves
1 onion
1 green pepper
1 red pepper
1 large carrot
2 stalks celery
2 small zucchini
10 mushrooms
1 head cauliflower
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon chipotle flakes
2 teaspoons dried oregano
juice of 1/2 a lemon
water for sauteeing

Chop the onion, peppers, carrot and celery then sautee in a non-stick pan until the carrot is tender. Add water whenever it starts to stick to the pan. Chop the zucchini and mushrooms and add it to the rest of the veggies in the pan and cook until they’re soft.

While your veggies are cooking finely chop the cauliflower so it falls apart and looks like rice. I used my mandolin but next time I think I’ll use my slap chopper to see what it turns out like.

Add the spices and lemon juice and stir well. Add the tomato paste and 3 cans full of water and stir well again. Add the cauliflower and cook for 8 minutes.

I left the cauliflower a bit al dente so it wasn’t all the same texture. I wanted a little bite to it like you’d find in a rice dish with veggies.

I was tempted to throw in a can of black beans and some corn to make it more substantial but for now I’ll leave it as is and I might add it later depending on what I end up making for dinner.

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