not your average rice

Mexican Cauliflower Rice

recipe adapted from The Flexible Chef
serves 6-8 as a side dish

INGREDIENTS:

2 tbsp coconut oil
1 cauliflower, chopped into large chunks
1 onion, diced
1 carrot, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 tsp cumin
1 tsp chili powder
1/2 tsp hot chili flakes
2 tbsp tomato paste
1/8-1/4 cup chicken stock
1 cup cooked quinoa
Salt and pepper

METHOD:
1. Using a food processor, add cauliflower and pulse once or twice to create a small chop that resembles rice grains. Do not over process. Set aside.

2. In a large skillet or wok, heat coconut oil over medium high. Add onions and carrots and cook for 5-10 minutes or until caramelized. Add garlic and cook for 2 minutes longer. Add bell peppers, spices and tomato paste and cook until just fragrant.

3. Add cauliflower and mix well. Add enough chicken stock to soften the vegetables.

4. Add cooked quinoa and mix well. Season with salt and pepper as desired.

5. Garnish with cilantro, chopped green onions, avocado and/or tomatoes. Serve hot or at room temperature as a side dish.