Spanish Cauliflower Rice

Vegan, gluten-free, grain-free, Mexican bowl

I love Mexican food! That’s why when I had a Mexican bowl at a local vegan place in the city, I was inspired to create my own dish that would be just as flavorful, and easy to make, using a base of cauliflower rice, instead of regular rice.

Ingredients:

• 1 small head of cauliflower (shredded)
• 1/2 bell pepper, diced (I used yellow, but you can use any color)
• 1/2 medium red or yellow onion, diced
• 1 large garlic clove, minced
• 4 tbsp. tomato sauce
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. chipotle powder
• 1/4 tsp. chili powder
• 1/4 tsp. dry oregano
• olive oil for sautéing

Directions:

In a large sauce pan, add 1-2 tbsp. olive oil and sauté your onions and peppers on medium high heat for about 10-12 minutes. Add your minced garlic and cook for about 2 minutes. Reduce heat to medium.

Add your tomato sauce and all your spices, and mix well.

Add your shredded cauliflower and incorporate into the mixture, cooking for about 5-7 minutes, which gives the cauliflower a rice-like texture.

Now comes the fun part of building your Mexican bowl.

I added organic black beans, some cooked rutabaga, chopped cabbage with lime, fresh salsa, freshly cut cilantro, and guacamole. YUM!!