Wednesday, February 1, 2017

Crock Pot Mexican Cauliflower Rice


I've recently fallen completely in love with cauliflower and everything you can do with it.  Cauliflower rice is my latest fave cauli dish and the fact that I can make it in the slow cooker AND make it with a Mexican kick is beyond exciting! Give this recipe a shot and let me know what you think! 

What you need:

  • One large head of cauliflower, stems removed, cut into small to medium chunks of florets. 
  • 1 cup of tomato sauce (or 2 large fresh tomatoes, chopped).
  • 1/2 cup of chicken stock (or water).
  • 1 heaping tbsp of tomato paste.
  • 1 medium white onion, diced.
  • 2 bell peppers (preferably red and yellow), diced.
  • 2 jalapeno peppers, seeded and diced large.
  • 1 tbsp of garlic powder.
  • 2 tsp of chipotle powder/flakes (can substitute cayenne).
  • 2 tsp of ground cumin.
  • 1 tsp of dried oregano.
  • 1 tsp of black or white pepper.
  • Salt to taste.

How you make it:

  1. Add your chicken stock (or water), tomato sauce (or tomatoes), and tomato paste to your slow cooker, stir. 
  2. Add your spices to your slow cooker, stir.
  3. Add your onion and peppers to your slow cooker, stir.
  4. Add your cauliflower florets to your slow cooker, stir everything to coat florets with as much liquid as possible.
  5. This recipe is designed for a 6-quart slow cooker. Cook on low for 5 hours tops. Cook on high for 3 hours tops.
  6. If using  a 4-quart cooker, use 2/3 of the ingredient amounts and the same cooking times.
  7. After cooking, use a spatula or other blunt-ended object to slightly “mash” the florets so that they break up into a rice-like consistency.
  8. Stir well and drain any excess liquid that you do not desire. The cauliflower will absorb more liquid if you store it in the fridge overnight, yet this is a good thing.
  9. Enjoy!
Via Paleo Pot

No comments:

Post a Comment