Mexican Cauliflower "Rice"
  • 1 head of cauliflower
  • 1 Tb. olive oil or bacon fat
  • 1 yellow onion, diced
  • ½ green or red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne pepper
  • ½ cup salsa
  • ¼ cup chopped cilantro (optional)
  • 2 Roma tomatoes, chopped
  • salt and pepper
  1. Cut off the florets from the cauliflower head. Chop into same size chunks. Pulse the cauliflower in the food processor about 15 times - about the size of rice. This will take 2-3 batches.
  2. In a large skillet, heat the oil over medium high heat.
  3. Add onion and pepper. Cook about 5 minutes or onion is translucent.
  4. Add the garlic and spices. Cook thirty seconds.
  5. Add the cauliflower rice and salsa. Put the lid on the skillet. Reduce heat to medium. Cook 7-8 minutes.
  6. Remove from heat and salt and pepper to taste. Add tomatoes and cilantro. Serve warm.
  7. Alternatively, you could mix everything together into a baking dish and bake for 40 minutes at 350 degrees - being sure to stir halfway through.
Recipe by Whisk Together at