Here’s one more recipe with cauliflower rice that always works…
2 cups cauliflower rice
1 cup black beans
1 cup corn
3-4 mini tri colored peppers chopped
5-10 mini heirloom tomatoes sliced
some chopped onion
pickled jalapeno slices
salt and pepper
chipotle chilli powder or chilli lime powder
some olive oil
sour cream (optional)
In a pan, add oil and sauté onions, peppers and tomatoes and continuing frying for 4-5 minutes. Add cauliflower rice, season with salt and pepper. Sprinkle some chipotle or chili lime pepper and continue cooking for another 5 minutes. Drizzle some lemon juice, sprinkle some cilantro leaves.
Serve warm topped with some avocado and pickled jalapeno. Can also add some sour cream.
I had picked up a bag of fresh cauliflower rice this week and there were plenty of new and old recipes to try.
First there was spicy southwestern cauliflower rice recipe
Then there was cauliflower rice puttananesca
Then there was stir fried veges with cauliflower rice
All turned out great and perfect for weekday lunch choices!
I had some tomato sauce left after using half in zoodles and went looking for a new recipe to try with ingredients I had readily available. I chanced upon this one and it was perfect for that quick lunch on a weekday.
Here’s how I made mine.
2 cups of fresh organic cauliflower rice
1 cup home made tomato sauce
some fresh green onions
2 cloves minced garlic
salt and pepper to taste
some crushed red pepper flakes
some fresh basil leaves
Can also add some cheese
Check here for the tomato sauce recipe.
Heat 1-2 tsp oil in a pan. Add sliced green onions and garlic and fry lightly. Add cauliflower rice and fry for 5-6 minutes. Add sauce and continue frying for another 6-8 minutes. Season with salt and pepper.
Transfer to a bowl. Toss in pickled olives, capers, pepperoncini, and asparagus. Turned out delicious especially with a side of olive bread and baklava!
I have been wanting to try this recipe for sometime now. It is one of those really quick and easy recipes if you have all the ingredients. This is adapted from here. This is how I made mine.
1 frozen bag of riced cauliflower
1 cup frozen peas
1 cup shredded carrot
1 cup frozen pineapple
1 small onion chopped
2-3 cloves garlic
1 tsp coconut oil
Seasoning: cumin powder, coriander powder, curry powder, red pepper flakes, salt and pepper
In a pan heat oil. Add onion and garlic and fry lightly. Add cumin, coriander and curry powder and continue to fry for 1-2 minutes. Add riced cauliflower, peas and carrots and continue to fry for 5-6 minutes.
Add pineapple and salt and pepper and mix well. Toss in cashews and mix well. Sprinkle some crushed red pepper (optional)
Season with some cilantro and serve warm
Since I discovered Cauliflower rice, I have been enjoying trying different recipes. My favorite so far is the Cauliflower Fried Rice I posted previously.
Whenever I bring a bag of Cauliflower rice, I usually try a couple of recipes. This time wasn’t different. This recipe is loosely based on this one.
1 1/4 cups of Cauliflower Rice
1/2 cup diced orange and yellow peppers
1-2 tbsp chopped onion
1-2 garlic cloves, minced
1/2 jalapeno, chopped
1 tomato chopped
salt to taste
dash of cumin
dash of paprika
Saute onion, garlic and jalapeno in a pan till lightly golden. Add tomatoes, salt, paprika and cumin and cook for another few minutes. Add peppers & cauliflower rice and continue cooking on a low flame for 5-10 minutes or longer until cooked, and the moisture evaporates.
Drizzle lemon juice and garnish with chopped cilantro. Serve warm with sliced avocado, sour cream, and pico del gayo.
Perfect for a workday lunch!
Cauliflower Fried Rice
Cauliflower rice and Kale soup