Saturday, July 23, 2016

Mexicali Riced Cauliflower

I’ve been eating a lot of riced cauliflower lately. I use it as a substitute for rice and pasta.  So, I’ve been looking for ideas on how to make it differently.  I found a recipe on Pinterest which inspired this version.    I’ve made it two times now and I’m really in love with it.   You can eat it right out of the oven – or make it ahead for lunches.  It heats up very nicely in the microwave.  It’s spicy, full of flavor and really delicious.  The best part is I don’t feel deprived because I’m not having rice.  Enjoy!


1lb. bag of riced cauliflower
10 oz. can of diced tomatoes with green chilies (I use the roasted diced tomatoes from Trader Joes, which is also where I get my riced cauliflower from.)
1/3 jalapeno, diced (if you remove the seeds you’ll get the flavor of the jalapeno without the intense heat)
2 cloves garlic, minced
Handful of fresh cilantro, chopped
Olive Oil
Chili Powder


Place the cauliflower, jalapeno, garlic and tomatoes into a bowl.  Toss well to combine the ingredients.

Spread the cauliflower mixture onto a baking sheet that has edges.

Lightly drizzle the cauliflower with Olive Oil.  Sprinkle salt and chili powder over the cauliflower.

Bake at 350 for about 20 minutes.  Turn the mixture with a spatula.  Return to the oven and bake for an additional 20 minutes.

Remove from oven; allow to cool slightly. Sprinkle chopped cilantro over the cauliflower and toss to combine.