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.
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
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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
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