Here is a tasty, low carb, whole food side dish to serve with a Mexican style meal. I had this with some chicken, kidney beans and vegetables cooked with garlic, onion, cumin, oregano, chilli and tomatoes and drizzled it all with a Lime yoghurt made by simply mixing Greek yoghurt, lime juice and salt.
Spanish cauliflower rice
Makes 2 serves
½ a head of cauliflower, broken into florets
1 vegetable stock cube
1 clove garlic, finely minced
½ teaspoon onion flakes (or use 1/2 a red onion finely chopped – I didn’t have any onion on hand)
½ teaspoon cumin
¼ teaspoon dried oregano
¼ teaspoon dried chilli
½ a tin of crushed tomatoes
1 tablespoon tomato paste
Non-stick fry pan
- Crumble the vegetable stock cube into a non-stick fry pan and add about a ¼ of a cup of water.
- Process the cauliflower florets in batches until it resembles the texture of rice. Add the cauliflower rice to the non-stick fry pan and begin cooking it over medium heat.
- Add the remaining ingredients along with salt and pepper to taste. Continue cooking while stirring until the cauliflower is soft and the tomatoes have reduced (about 5 – 6 minutes).