This recipe was our first foray into the world of cauliflower rice. The cumin, onion, and a little cayenne make this the spicy treat that it is. This rice can stand up on it’s own as a side dish. That being said, it is typically used as a base for our burrito bowl. It is also great smothered in chicken enchilada meat.
This one is kid approved…as long as they don’t see the onions!
- 4 cups cauliflower florets
- 1 large yellow onion
- 1 tbsp coconut oil
- 1 tsp salt
- 2 tbsp ground cumin
- 1/4 cup tomato sauce
- Put onion into food processor and chop it finely. Add your roughly chopped cauliflower to the food processor. Process only until it is uniformly chopped (you don't want to get it too fine.)
- Heat some oil in a medium pot . Add the cauliflower and onion mixture. Stir. Keep the pan hot. Make it kind of like a stirfry. Once tender, add in the tomato sauce and seasonings.
Calories 87 Fat 4 Protein 3 Carbs 11