low carb cauliflower spanish rice
yummy
Healthy And Diet
LOW CARB CAULIFLOWER SPANISH RICE
"Or: How I got my nephew to eat cauliflower! This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek ... you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS."
Ingredients
- 1head cauliflower
- 3garlic cloves
- 1onion
- 1green pepper
- 1red pepper
- 2 -4stalks celery
- 2 -3small zucchini
- 2tablespoons oil
- 1⁄2cup broth or 1/2 cup stock
- 1(6 ounce) can tomato paste
- 2 -3teaspoons ground cumin
- 2teaspoons dried oregano
- 1⁄2 - 1teaspoon red pepper flakes
- 1⁄2teaspoon salt
- 1teaspoon lemon pepper
Direction
- Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
- Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
- Heat the oil in a large saute pan.
- Saute the vegetables together until heated through.
- Add stock and lower the heat, stirring often.
- When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
- Adjust seasonings to taste.
- Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
- This can be made ahead and it freezes well.
- You may add cooked chicken or sausage or cheese to this to make a one-dish meal.