We like our meals served with a whopping side of nostalgia. Dishes that mimic the meals our grandmothers and their grandmothers cooked. And although we’re not sure if grandma was going out to the garden to chop up some cauliflower for rice (although grandmas have plenty of tricks up their sleeves that we still can’t put our fingers on), Mexican rice is a side dish that brings nostalgia to the forefront. By subbing cauliflower for rice, we hope this will be a recipe that you and Grandma can enjoy alike.
Author: Siete Family Foods
Ingredients
4 whole roma tomatoes
¼ of an onion
1 bay leaf
1 ½ tsp of salt
¼ c of avocado oil
1 whole head of cauliflower, cut into pieces
1 c of frozen peas and carrots
Directions
Using a food processor, pulse cauliflower in batches until finely minced
Set aside
In a small saucepot, boil tomatoes with ¼ onion for 5-7 minutes, until tomatoes are tender
Remove tomatoes and onion from water and blend with salt
Warm-up oil in large sautè pan over medium-high heat
Once the oil is hot, carefully and quickly add tomato/onion puree to oil
Add bay leaf and cook the mixture over medium heat until the puree darkens and slightly thickens
Add peas, carrots and cauliflower to the pan, and cook over medium heat for 8-10 minutes, or until cauliflower is tender
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
