I am currently obsessed with zoodles and cauliflower rice. (you will see a zoodle post here in the very near future!) Ever since I did Rocco DiSpirito’s detox from his Negative Calorie Diet book, I have been looking for healthier recipes with less sugar. I actually enjoyed cauliflower rice for the first time while on that detox and have been loving it ever since. It is very easy to make your own, just take a raw head of cauliflower and pulse it in the blender until you get ‘rice-sized’ pieces. The one downside is cauliflower is kind of messy. Now I know everyone is raving about the frozen cauliflower rice from Trader Joe’s but I can’t get my hands on it for the life of me. (an employee at my local TJ’s told me there is a wait list for the delivery they get each day… craziness!) However, they also sell it pre-made in the refrigerated section of my Whole Foods… YAY!
You can use this to whip up a quick cauliflower ‘fried’ rice recipe, but this Mexican cauliflower rice is my favorite way to enjoy it!
1 medium diced onion
1 can beans (any kind you like)
1 can diced tomatoes
Taco seasoning (store bought or you can make your own)
1 cup Quorn/Gardein crumbles
1. In a large skillet, add a bit of oil or butter and cook the onions on medium high for a few minutes.
2. Toss in the meatless crumbles (if you are using them) and cook for a minute or two.
3. Throw in everything else, let it cook for about 8 minutes and you are DONE!
It’s ready in less than 10 minutes and it is so good! I will make a big batch of this on Sunday night and use it for different recipes in the beginning of the week. I scoop some into hollowed out bell peppers and put them in slow cooker before heading to work. (3 hours on low.. then the warm setting kicks in) I come home to a filling meal that is ready to eat! I also love bringing this to lunch stuffed in half an avocado. YUM!