Mexican Cauliflower Rice
Without Rice
INGREDIENTS
- 1 Cauliflower (head) (colorful cauliflower is best)
- 1 T Olive oil
- ¼ Onion (finely chopped)
- 1 Garlic (clove) (finely chopped)
- 2 Chiles (poblano)
- 1 C Cilantro (well packed)
- Salt & pepper
DIRECTIONS
- Wash the cilantro & the poblano chiles.
- Wash, remove core & leaves, trim & coarsely chop the cauliflower into small florets.
- Roast, peel & chop the poblano chiles.
- Make sure that the cauliflower & the cilantro are completely dry before putting them in
the food processor & then set the aside. - Place the cauliflower florets & the cilantro leaves in a food processor & pulse until the cauliflower is small & has a rice texture but don’t over process.
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the onion, garlic & chopped poblano chile, sauté for 5 minutes.
- Add the cauliflower& sauté for 8 more minutes or until the cauliflower is crispy on the
outside but tender on the inside.
- Season to taste with salt & pepper.
- Before serving, stir with a fork.
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