Me, Serena Williams and Cauliflower Rice

You know how you put stuff off?

Me, too. I don’t usually sing my own praises but I’m not shy about saying that I excel (I mean really excel) as a procrastinator. In fact, I’m the Serena Williams of procrastination.

So, today I decided it was time to check some long-overdue stuff off my list.

Brushed Juliet’s teeth. Check.

Organized the clothes in my closet by color. (People who know me will snicker at that one. I wear black. Every. Single. Day. I think I must have been a theatre tech in another life.)  In any event, my closet is now arranged with my black clothes neatly separated from that one pair of (yet-to-be-worn) red pants I bought during a moment of wild abandon. Check.

Made cauliflower rice. Check.

The truth is that I’ve been putting off making cauliflower rice for the longest time. I certainly have no excuse. I’ve been intrigued by the concept. I love cauliflower. Heavens knows I’m  a food adventurer. For whatever reason, I’ve kept the recipe on the back burner.

Let me shout it from the rooftops.  Cauliflower rice is delicious!

This recipe is adapted from one that appeared on the My Food Story blog and on Pinterest. Here is the link: Mexican Cauliflower Rice

Yields 3-4 servings

Cauliflower Rice

13 minPrep Time

4 minCook Time

17 minTotal Time

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Ingredients

• 3-4 C. cauliflower florets
• 1 T. olive oil
• 1 small onion (finely chopped)
• 3-4 cloves garlic (minced)
• 1 jalapeno (finely chopped)
• 2 medium tomatoes (deseeded and chopped)
• 3/4 C. diced bell peppers (mix up the colors)
• 1 t cumin powder
• 1/2 t. red chili powder or paprika
• 1 T. chopped cilantro
• Salt to taste
• More cilantro, sliced avocados, black olives, sour cream, jalapeños, lime juice, etc. for garnish

Instructions

1. Pulse cauliflower florets in our food processor until the cauliflower resembles fine grains of rice. Set aside,
2. Heat olive oil in a large skillet. Saute onion, garlic cloves and jalapeno for 3 to 4 minutes until onion is translucent and garlic is fragrant.
3. Add tomatoes and spices to the pan. Stir and cook for several minutes until the tomatoes are soft and the spices are fragrant. Add the chopped bell peppers, chopped cilantro and cauliflower rice to the pan. Mix and stir fry for several minutes until the cauliflower is tender.
4. Garnish and serve.

Nutrition

Calories

239 cal

Fat

15 g

Carbs

24 g

Protein

9 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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