Cauliflower Rice or Coliflarroz

How weird! I thought I published this post back in August, but it somehow remained a draft. Well, here ya go! Sorry for the mixup and delay.

Remember the cauliflower “mashed potatoes” craze? I could not buy into that. Now cauliflower “rice” is all the paleo-vegan-gluten-free rage these days. I jumped on the bandwagon and I’m addicted! I subscribe to The Vedge blog, and Shae’s post about Chinese Honey Soy “Beef” on Cauliflower Rice is what convinced me to jump on that bandwagon. Be sure to check out her droolworthy recipe and the rest of her gorgeous and informative site!

Of course it’s not exactly like rice, but it almost has that same starchy comfort food effect. Its use and preparation is also very versatile. Some people steam, microwave, or bake it and then chop it up and vice versa.

Caulirice makes a great side dish, sushi rice substitute, and salad topper. Others have said it’s not a good rice substitute for casseroles because cauliflower absorbs water and will make a soggy mess.

Mexican Caulirice or Coliflarroz

After trying caulirice plain, I thought I would get all Chicana and make coliarroz. Get it? As in arroz de coliflor? Just kidding, I’m kind of a gringa Mexican girl, but here’s my take on Mexican rice anyway. It’s delicious cold or hot and with a squeeze of lime juice.

Variation: Omit tomato paste and add tons of lime juice and cilantro at the end of the cooking time.

Makes about 4-6 servings.

1 small head of cauliflower
1-2 garlic cloves, minced
2-4 tablespoons of minced onion (optional)
2-4 tablespoons of tomato paste depending how tomato-y you like it (you can also use a small can of no salt-added tomato sauce)
salt & pepper

Remove leaves from the cauliflower head, halve & core it, and break/cut it up into florets. Rinse it and chuck it in your blender or food processor and pulse it until you get rice-sized pieces, but don’t totally pulverize it (you might have to do this in 2 stages depending on the size of your processor). If you don’t have one, grate it or dice it up.

Heat enough oil to coat your pan (my dutch oven worked great). Saute onion and garlic for a few minutes. Add cauliflower, season with salt & pepper, and cook for a few more minutes. Add the tomato paste or sauce and cook about 5 more minutes or until it reaches the desired texture.

Stir in as much cilantro as you like and season if needed.






One comment

  1. Thanks, Lisa, for sharing your beautiful and delicious recipes with us. I love to receive your emails and look forward to trying some of these interesting new ideas! Thanks for reviewing restaurants for us too! You sure stay busy!

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