Tender cauliflower rice, sautéed in a savory blend of cumin, onions, and tomato, leaves your mouth with a spicy flavor that calls for a summer celebration.
Serves 4.
- 1 large head cauliflower (about 1 pound)
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup chopped tomatoes
- 1/4 cup tomato paste
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 tablespoon lime juice
- 1/4 cup chopped cilantro
Cut cauliflower into florets and chop the stems. Pulse in a food processor for 1-2 second intervals until cauliflower is processed into a “rice-like” consistency. Set aside.
Heat olive oil on a large skillet over medium heat. Add onions and sauté until softened, approximately 3 minutes. Add garlic and sauté for another 1-2 minutes.
Add cauliflower “rice” to the large skillet and sauté for 3 minutes. Slowly stir in chopped tomatoes, tomato paste, broth, salt, and cumin. Continue cooking for another 5 minutes, stirring occasionally.
Once most of the liquid has evaporated and the “rice” is thickened to desired consistency, remove from heat and season with black pepper and lime juice. Serve hot topped with cilantro.