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.
- 4 whole roma tomatoes
- ¼ of an onion
- 1 bay leaf
- 1 ½ teaspoon of salt
- ¼ cup of avocado oil
- 1 whole head of cauliflower, cut into pieces
- 1 cup of frozen peas and carrots
- 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.
- Taste and season with salt, if necessary.