Loaded Mexican Cauliflower

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 130.1
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 508.8 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 6.1 g

View full nutritional breakdown of Loaded Mexican Cauliflower calories by ingredient


Introduction

A deeply-flavored and hearty grain-free side dish or bowl ingredient! The longer cooking time produces a flavor and texture very similar to traditional Mexican rice. It keeps well and is even better left over! A deeply-flavored and hearty grain-free side dish or bowl ingredient! The longer cooking time produces a flavor and texture very similar to traditional Mexican rice. It keeps well and is even better left over!
Number of Servings: 10

Ingredients

    1 tbsp Extra Virgin Olive Oil
    1.5 cups green bell pepper, chopped
    1.5 cups yellow onion, chopped
    8 cloves garlic, minced
    10 cups raw riced cauliflower (or approx 9 cups frozen)
    2 tbsp chili power
    2 tbsp ground cumin
    1 tbsp granulated garlic or garlic powder
    1 tbsp New Mexico (or other) dried ground chile
    1 cup chicken stock or broth
    1 can (14.5 oz) diced tomatoes
    1 can (5.5 oz) tomato juice
    1 can (6 oz dry weight) XL olives, quartered
    1/2 cup real bacon crumbles (Kirkland is good)
    1.75 cup 365 Organic Diced Tomatoes

Tips

You can cut the salt in this recipe by using salt-free tomatoes, low sodium broth, etc.


Directions

Add olive oil to pan over medium heat. Add bell peper and onion to pan; saute 5 minutes or until soft. Stir in garlic and dry spices and cook for 1-2 minutes. Add cauliflower and continue cooking5-8 minutes, stirring occasionally. If you are using frozen cauliflower, this step will need extra time. Add chicken stock, tomatoes, tomato juice, bacon and olives. Stir together and saute additional 30 to 40 minutes uncovered, until liquid is absorbed.

Serving Size: makes 10 1-cup servings