This side dish, which was made to accompany the Paleo Chilli Con Carne, partly came about due to poor planning.
Initially, we intended to attempt some kind of Paleo style tortillas to go with the main course, but due to a combination of bad luck and bad timing we were left somewhat short of time as well as a couple of important ingredients.
As a fallback position I thought that we could at least put together some Mexican style cauliflower rice. A quick read of the recipe showed that it should include carrots (slightly too long a cooking time for that particular moment), peas (non-Paleo), and chopped fresh tomatoes (none in). Oh.
As a fallback position to the fallback position I decided to press ahead with the cauliflower rice, giving it as much of a Mexican flavour as time and resources allowed.
This is what I came up with….
Cauliflower Rice, Mexican Style
- 1 medium cauliflower, broken down into florets
- about 2 tbsp coconut oil
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp chilli powder
- ½ tsp cinnamon
- 1 tsp cumin powder
- ½ tsp coriander powder
- hot water
- lime wedges
- fresh coriander (cilantro)
- Grate the cauliflower florets to produce the raw rice. As always, I used my trusty Kitchen Craft rotary grater.
- Heat the coconut oil in a non-stick wok over medium heat. Add the onion powder, garlic powder, chilli powder, cinnamon, cumin powder, and coriander powder. Stir fry for 1 minute, to infuse the hot oil with the flavour of the spices.
- Add the cauliflower rice to the wok. Stir well, to coat the cauliflower rice with the hot oil and spices.
- Add a couple of tablespoons of hot water to the wok, stir well, and cover with a lid. Let the cauliflower rice steam under the lid for 6 minutes, stirring three times during the process, topping up with a little water if it looks as though the cauliflower rice is in danger of completely drying out and sticking or burning.
- Remove the wok from the heat. Spoon the cauliflower rice into small bowls, and serve garnished with lime wedges, and chopped fresh coriander.
Next time I cook this dish, hopefully with more time available to me, I’ll use fresh onions, garlic, and chilli to start with. First into the wok will be some very finely diced carrots, and last in some de-seeded and chopped fresh tomatoes.