Mexican Cauliflower Rice
A great way to sneak vegetables into a delicious one pot, grain free meal. Eat as is, top with cheese or sour cream, or roll into a tortilla. Blend the Cauliflower more for a cous cous texture, and less if you want a chunkier rice.
|1||Onion, Chopped finely|
|1 cup||Frozen corn, Drained canned is fine|
|1 can||Red kidney beans, Drained and rinsed|
|1 tsp||Minced garlic|
|½ tsp||Chilli flakes|
|1 can||Canned tomatoes, Mexican, Italian or chopped are good|
|1 tsp||Dried oregano|
|2 Tbsp||Olive oil|
|¼ cup||Coriander, Chopped|
- Use a food Processor to chop cauliflower florets into a rice like texture (best done in batches to keep it an even size)
- Heat oil in a large frypan. Cook onion, garlic and chilli flakes together until onion is soft.
- Add cauliflower rice and cook, stirring for 6-7 mins. Add tomatoes, oregano, beans and corn and bring to a simmer.
- Cook, stirring until the cauliflower has softened and mixture thickens, around 25 mins. Season with salt and pepper as desired, stir through lime juice and coriander before serving.