LOW CARB MEXICAN "RICE"
grated cauliflower with salsa induction friendly *http://www.genaw.com/lowcarb/mexican_rice.html
Provided by MissJoy
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a very large skillet, with a lid, sauté the onion in butter and/or oil until tender.
- Stir in grated cauliflower, then remaining ingredients.
- Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.
- Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs.
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- When oil is hot, add the onion and jalapeno and cook, stirring often, until softened, about 5 minutes.
- Add the cauliflower rice, cumin, and salt, and cook over medium heat, stirring occasionally, for 5 minutes or until cauliflower is as soft as you’d like.
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- Break apart cauliflower, and “rice” half of it at a time in a food processor. Alternately, you could finely chop it with a knife, but that would take a long time.
- Add olive oil to a large wok or frying pan, and saute the onions and garlic until they are soft over medium-high heat. Add the carrots, corn, and peas, and continue to saute until the carrots are soft.
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- Prep cauliflower: On a clean work surface, cut the cauliflower into 1-inch florets. Working in batches, add the florets to a food processor or standing blender. Pulse until the cauliflower florets resemble rice, about 8-12 pulses. (DO NOT OVER PROCESS!) Transfer cauliflower ‘rice’ to a large bowl and continue to process remaining florets. Set the bowl of cauliflower rice to the side.
- Sauté the vegetables and seasonings: Heat the oil in a large saucepan over medium heat. Once the oil is shimmering, add the onion and jalapeno (or serrano). Season to taste with salt and pepper. Cook, stirring frequently until onions are soft, about 3 minutes. Add the garlic, cumin, paprika and chili powder. Stir and cook until fragrant, about 30 seconds – 1 minute. Add in the tomato paste and cook, stirring frequently until tomato paste is caramelized and fragrant, about 1-2 minutes. Add the cauliflower, corn and tomatoes. Cook, stirring, for 2 minutes.
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- Process on high for about 15 seconds, or until the cauliflower florets have been broken down into cauliflower rice.
- In a medium skillet, heat the oil over medium heat. Add the onion and garlic and sauté for about 3-4 minutes, or until the onion start to soften.
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