How to Make Cauliflower Spanish Rice

My plan was to gather more pictures and post this recipe early next week, but I had so many people ask me for the Cauliflower Spanish "Rice" recipe... I JUST HAD TO POST IT NOW!

Yes... for those of you who think I made a typo... I said Cauliflower Spanish "Rice"! At first when I heard "cauliflower rice" I turned my nose up... I decided to try Cauliflower Rice last week plain... WOAH, BABY! So good! I began to think of alternatives!

This amazing grain-free... dairy-free recipe is a tasty alternative to Spanish Rice! I had the leftovers today for lunch, also

AND. I. AM. HOOKED!!!

It was paired with garlic, cilantro balsamic chicken tacos on coconut flour tortillas... it was Cinco De Mayo dinner... how appropriate, right?!


Garlic, Cilantro Balsamic Chicken Tacos on Coconut Flour Tortillas
with Cauliflower Spanish "Rice" 

I remember my Mom making boxed Rice-a-Roni ((Sorry Mom!)) Spanish Rice when I was growing up. She would add a can of stewed tomatoes and I would go back for seconds...thirds!! It honestly was one of my favorite side dishes. Well... here were are... a healthy version of one of my FAVORITE foods! I won't keep you waiting! You're welcome...

Cauliflower Spanish "Rice"

1 Tablespoon Coconut Butter
1 Sweet Onion-Chopped
2 cloves Fresh Minced Garlic
1 small-medium head of Cauliflower
1 Teaspoon Cumin
1 Tablespoon Coriander
1 Tablespoon Fresh Oregano
1 Teaspoon Sea Salt
2 Fresh Tomatoes-Diced
1/4 Cup Fresh Cilantro-Chopped
Juice of 1 Lime

First, "rice" your cauliflower... Add the florets to a food processor ((remove outer leaves and remove all stems)). I put a hand full of raw florets in my Ninja Blender and pulse until the cauliflower looks like rice. Do not "blend" it for a long period of time... it will get mushy. I dump the "rice" in to a bowl and repeat until all of the florets have been "riced".

Saute the onion in the coconut butter over medium heat in a large skillet. Add the minced garlic and saute them both until the onion is translucent.

Stir in all of the spices and salt. Mix well. You can add a little water if the mixture is dry or difficult to stir.

Fold in "riced" cauliflower in to the onion/spice mixture. Cook for about 10-12 minutes stirring frequently to keep the "rice" from sticking or burning at the bottom of the pan. Cook until the cauliflower is soft.

Add in the tomatoes, cilantro, and lime juice. TURN OFF THE HEAT and stir the mixture. Let the rice mixture sit just a couple minutes to allow for the lime juice to soak in!

OH! HELLO CAULIFLOWER SPANISH "RICE"!!

I LOVE YOU!

 

Please try this recipe and provide your feedback below or email me! You can find my contact information and social media links in my "Contact Me" Page!!

Fresh Out of the Oven

I could not wait to get back home from my last competition so I could get in to the kitchen and start on some healthy recipes for you all!! Well... Actually... for my fiance, but I was excited to share them!
Last night's dinner was a healthy take on one of my favorite meals and one of my favorite indulgences...
Meatloaf Cupcakes with Cauliflower Mashed-'tatoes Frosting!!

Cute, right?!
The recipe for both came from Danielle Walker's newest cookbook, Against All Grain!!! Completely grain free, dairy-free, and gluten free. I made my own ketchup (meatloaf topping) and almond milk (in my cauliflower mash)!!! Recipes are also in the cookbook!

The recipe made 12 meatloaf cupcakes and plenty of Cauliflower Mashed-'tatoes which left me with a few leftovers to send to work with Nick today for lunch!

If you haven't tried Cauliflower Mashed-'tatoes, I suggest you try it out!! They are the perfect substitution for starchy mashed potatoes! You will be surprised how a few simple ingredients can make such a tasty dish. I added rosemary infused olive oil instead of standard extra virgin olive oil. I find the best selection of infused olive oils and balsamic vinegars at the local Farmer's Market. I had to change a couple things from the recipe in the book because I forgot a whole garlic at the grocery store! Recipe for Cauliflower Frosting is below!! Let me know what you think and pick up Danielle's book Against All Grain for other AMAZING recipes!

 

I find my asparagus is best steamed using a steamer rack in a pan of boiling water. I put the asparagus on the steamer rack, put the lid on the pot, and let the water at the bottom of the pain boil creating enough steam to steam my veggies. I steam my asparagus for about 10-15 minutes. Just enough for them to cook slightly, leaving them with a little crunch. I don't like mushy asparagus!!

 

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Mashed Cauliflower (Cauliflower Frosting)

Adapted from Danielle Walker's Recipe in Against All Grain Cookbook

2 Crushed Garlic Cloves

1 Tablespoon Rosemary Infused Extra Virgin Olive Oil

1 Head of Cauliflower, trimmed in to florets

1/4 cup almond milk, warmed (I made my own from the recipe in Against All Grain)

3 Tablespoons Soy-Free, Dairy-Free Butter Alternative (Found at Sprouts Farmer's Market)

1/2 teaspoon sea salt (Recipe in book calls for 1 1/2 teaspoon)

Dash of Cracked Black Pepper (I added more than a dash!)

 

-Put cauliflower in a sauce pan with 1/2 inch of water. Cover and steam about 10 minutes.

-Drain water and put cauliflower in food processor

-mix in olive oil, crushed fresh garlic, almond milk, butter alternative, salt, and pepper. Process until smooth and fluffy.

 

I let the cauliflower frosting cool about 10-15 minutes, put in a quart size Ziploc, and snipped a small hole in the corner. I topped the Meatloaf Cupcakes as if I were frosting a cupcake with a pastry bag. Simple, easy, and my fiance LOVED it!

 

Thank you Danielle for such an amazing book!!