07 Jul Comforting Mexican Cauliflower Rice
Salads and Small Plates
Comforting Mexican Cauliflower Rice
For a twist on our favourite cauliflower rice, this Mexican-inspired version uses smoked paprika, fresh coriander and avocado to give it a zingy lift. Cauliflower rice is super easy and can be done with a regular food grater or a food processor.
- Make cauliflower rice using a grater or food processor. Using a grater: Use the coarse side of the grater to grate cauliflower. Use the stalk as a ‘handle’ and hold the cauliflower while you grate it into rice-sized pieces. Using a food processor: Select either the S-curved blade or the grater attachment and use a sharp knife to chop the cauliflower into chunks – ones that are small enough to fit into the feed tube if using the grater attachment. Add cauliflower to the food processor and pulse for about 20 seconds.
- In a large wide frying pan, fry the onion in butter for 4 mins while you prep the rest
- Add the spices, chilli, garlic and peppers and stir from time to time for another 4 minutes
- Add the tomato paste and stir through for a minute then add the cauliflower ‘rice’ and let fry for 3-4 minutes until the cauliflower is just cooked, add a splash of water if it starts to catch.
- Squeeze with lime juice and season to taste. Top with avocado and scatter with coriander and lime wedges, to serve. This is also delicious served with grilled prawns or just-seared steak.
- 1 large cauliflower, about 500g
- 2 tsp butter, ghee or coconut oil
- 1 small red onion, finely diced
- 2 garlic cloves, finely diced
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 chilli or chilli flakes or pinch cayenne, to taste
- 1 orange/red/yellow pepper, diced
- 1 tbsp tomato paste
- 1 large handful fresh coriander, roughly chopped
- Juice of ½ lime and the rest in wedges
- Sea salt and freshly ground black pepper
- 1 large ripe avocado, diced or sliced, squeezed with extra lime, to serve