Spanish Cauliflower Rice

Terrific as a stuffing for squash, tomatoes, onions or bell peppers, and as a wrap/enchilada filling.

Great side dish too. Makes 4 ample servings.

1 medium head cauliflower

1 Tbsp. olive oil

1/4 c. small-chopped green, red, or other mild onion

1/2 c. small-chopped bell pepper (optional)

1 large clove garlic

1/4-1/2 tsp. cumin

2 Tbsp. tomato paste*

1/3 c. chicken broth

Salt to taste

*Substitute with tomato sauce, chopped tomatoes, or salsa (adjust broth quantity if juicy)

Cut cauliflower into florets and place in a food processor; pulse until it resembles rice, about 5-10 seconds. Alternative method: cut cauliflower into very large chunks, and hand grate, using a medium-large hole sized grater.

You should have about 4 c. of cauliflower rice. Transfer the rice to a large flour-sack type cloth, or paper towels, and pat out any excess moisture.

Saute the onion, pepper, (if using), and garlic in olive oil in a large skillet for 1-2 minutes, or until soft and aromatic. Add the cauliflower rice, and sprinkle with cumin (start with 1/4 tsp. cumin, adding more if you wish). Stir and cook another 3-4 minutes, or until rice is firm-tender. Turn up heat, add tomato paste and chicken broth, cooking quickly until liquid has absorbed somewhat, and is well incorporated. Add a wee bit more broth or water if it seems dry; cook longer if it seems too wet. Season with salt.

Optional addition ideas: chopped cooked chicken, hot peppers, black beans, cilantro

Recipe created or adapted by Liz Talley, Urban Graze

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