Cuban Style Riced Cauliflower
This might be one of my favorite recipes I have to share with you. It is Cuban Style Riced Cauliflower using, you guessed it, cauliflower instead of rice. I was able to find orange cauliflower in my supermarket, which helps to mimic the color of spanish rice. If you can’t find orange, white will work just fine. You could even add a little ground turmeric to dye the cauliflower orange if you desire. The recipe has all of the bold flavors you would expect from a cuban dish, but with far less carbs and calories, and much more nutrition. Plus, the colors of all the fresh ingredients are so gorgeous. Enjoy!
1 head of cauliflower, broken into florets
4 tbsp olive oil
1/3 c red onion
1/2 mango, diced
2 tsp ground cumin
1 tsp oregano
1 tsp minced garlic
1/2 c black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 green onion, thinly sliced
1 plantain sliced diagonally
1 tbsp lime juice
1 tsp lime zest
Sea salt and black pepper
In a food processor, pulse cauliflower until “riced” working in small batches.
Heat 2 tbsp olive oil in a medium frying pan over low to medium heat, add plantains and cover. Cook 4-5 minutes and then flip each slice over. Cook 4-5 minutes longer. Slices should be nicely browned.
While plantains cook, heat a separate pan with 2 tbsp olive oil and add cauliflower “rice”, cook 5 minutes. Add garlic, oregano, and cumin. Stir.
Add red and green onion, cook 2 minutes.
add mango, black beans, lime zest and juice. Stir. Season with sea salt and black pepper.
Transfer to serving bowl and add plantains. Garnish with cilantro.
Yields 6 servings.