Mexican cauliflower ‘rice’ is a clever way to cut down on carbs from white rice, and it is amazing how much the “grains” produced by grating cauliflower resemble grains of rice.
- 1 head cauliflower
- 2 roma tomatoes, chopped
- ½ white onion, chopped
- 1-2 cloves garlic, minced
- 1-2 jalapeño chiles, chopped
- 1 tablespoon olive or vegetable oil
- Salt to taste
- 3 tablespoons chopped fresh cilantro
Preheat oven to 350°F. Using a cheese grater or the grater blade of a food processor, grate the cauliflower. Set aside.
Place the tomatoes, onion, garlic and chile in a blender with just enough water to move the blades. This should only be a small amount. Puree until fairly smooth, with a bit of texture.
Heat the oil in a saucepan, add the tomato mixture, and cook over medium heat for 10 minutes. Taste and add salt.
In a large bowl, combine the cauliflower with the tomato mixture. Place in a greased baking dish. Bake for 30 minutes, stirring once midway through baking time.
Remove from oven and stir in chopped cilantro.
Cauliflower: A Mexican market staple and vegetable of the year