In a renewed effort to eat healthy, I’ve been looking for less starchy options for side dishes and more ways to incorporate a variety of veggies into our diet. I decided to try my hand at cauliflower rice. I knew it would have a better success rate if I doctored it up a bit, so I went with a Mexican version. It’s certainly not as comforting or yummy as real Mexican rice, but it wasn’t bad. My middle daughter asked if I’d cook it again sometime, so I’d consider that a success.
Mexican Cauliflower Rice
1 head cauliflower, chopped into small bits in food processor
1 Tbs. fat (whatever you like – I used bacon grease)
3 cloves garlic, chopped
1 tsp cumin
1/2 cup salsa
1/2-1 cup chicken stock (I didn’t measure exactly)
In a pan over medium heat, melt your fat. Throw in the chopped garlic and stir. Add the cauliflower and mix well. Season with cumin, then add the salsa & chicken stock, stirring to combine. Bring to a simmer. Cover the skillet and reduce heat to low. Cook until liquid is absorbed.