Spanish Rice-d Cauliflower
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.1
- Total Fat: 13.4 g
- Cholesterol: 80.0 mg
- Sodium: 208.5 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.7 g
- Protein: 24.4 g
View full nutritional breakdown of Spanish Rice-d Cauliflower calories by ingredient
Introduction
Low Carb spin on Spanish Rice, using Cauliflower as rice!I am guessing at the serving size, so the Net Carb count may be more or less depending on your total amount and ingredients you chose. Low Carb spin on Spanish Rice, using Cauliflower as rice!
I am guessing at the serving size, so the Net Carb count may be more or less depending on your total amount and ingredients you chose.
Number of Servings: 8
Ingredients
-
1 head of Cauliflower (raw)
2 pounds of ground meat (optional - or chunks of meat), I used ground turkey.
cumin (couple teaspoons or more to taste)
chili powder (couple teaspoons or more to taste)
garlic powder (teaspoon)
garlic pepper (teaspoon)
dash of salt and pepper
half of a jalapeno (for flavored oil)
1 medium onion chopped
2 medium green bell peppers
garlic, minced (couple tablespoons)
diced tomatoes (I used a small can with green chilies), plus 1/3 cup of water
1/3 cup of plain tomato sauce (puree)
I added some mushrooms, diced (optional)
1 bunch of cilantro, chopped
half of a lime, juiced
Toppings:
Guacamole
Sour Cream
Shredded Queso Fresco
Shredded Cheddar Cheese
Tips
You can easily cut this recipe in half. The seasonings are all to taste. The veggies are to your liking. You can use half of the cauliflower, 1 pound of meat (of your choice/optional).
For a vegetarian friendly recipe you can season Tofu with your own Taco Seasoning (sugar free, I like Chili Powder and Cumin together). And when cooking the Rice-d Cauliflower you can use vegetable bouillon.
Directions
Cut up and blend Cauliflower pieces with water (to cover in blender) until it is a Rice-like consistency - a few pulses.
Add to a large pot of water (1/4 full, couple cups worth) with a 2 beef or vegetable bouillon cubes and cook on medium heat until boiling. Once boiling add rice-d cauliflower and cook for 5-10 minutes or until the tenderness you'd like (not mushy).
Drain in a mesh strainer and press out the liquid OR once cooled you can scoop into a cheese cloth to squeeze out the extra water.
Brown/cook meat in a couple tablespoons of jalapeno flavored oil (jalapeno flavoring optional).
For flavored oil: *this is where the jalapeno comes in*
couple tablespoons of olive oil, half of a seeded jalapeno and heat until pepper is soft.
Let cool slightly and add in the other seasonings - cumin (couple teaspoons or more to taste), chili powder (couple teaspoons or more to taste) garlic powder (teaspoon), garlic pepper (teaspoon), dash of salt and pepper and heat it slightly before adding the meat.
Chop your veggies.
Remove meat, set aside.
Leave the remaining oil (you can drain) and add the Rice-d Cauliflower. Cook until the flavored oil is absorbed.
Remove and set aside.
Add a couple more teaspoons-tablespoons of olive oil. Saute the other veggies.
Once the veggies are cooked, combine all of the ingredients (you may need to use a large pot for this).
Add in the tomato sauce and diced tomatoes, plus a little bit of water.
Add the lime juice and cilantro.
You can add shredded cheddar at this point if you'd like.
Add your toppings of choice.
Serving Size: makes roughly 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRYTTRICHARDS.
Add to a large pot of water (1/4 full, couple cups worth) with a 2 beef or vegetable bouillon cubes and cook on medium heat until boiling. Once boiling add rice-d cauliflower and cook for 5-10 minutes or until the tenderness you'd like (not mushy).
Drain in a mesh strainer and press out the liquid OR once cooled you can scoop into a cheese cloth to squeeze out the extra water.
Brown/cook meat in a couple tablespoons of jalapeno flavored oil (jalapeno flavoring optional).
For flavored oil: *this is where the jalapeno comes in*
couple tablespoons of olive oil, half of a seeded jalapeno and heat until pepper is soft.
Let cool slightly and add in the other seasonings - cumin (couple teaspoons or more to taste), chili powder (couple teaspoons or more to taste) garlic powder (teaspoon), garlic pepper (teaspoon), dash of salt and pepper and heat it slightly before adding the meat.
Chop your veggies.
Remove meat, set aside.
Leave the remaining oil (you can drain) and add the Rice-d Cauliflower. Cook until the flavored oil is absorbed.
Remove and set aside.
Add a couple more teaspoons-tablespoons of olive oil. Saute the other veggies.
Once the veggies are cooked, combine all of the ingredients (you may need to use a large pot for this).
Add in the tomato sauce and diced tomatoes, plus a little bit of water.
Add the lime juice and cilantro.
You can add shredded cheddar at this point if you'd like.
Add your toppings of choice.
Serving Size: makes roughly 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRYTTRICHARDS.