Arroz de coliflor mexicano

Ingredientes

• 1 (2 pound) Head Cauliflower ((SEE NOTES))
• 2 TBS Olive Oil
• 1 small Yellow Onion (– small dice (about 1 1/2 cups))
• 2 whole Jalapeno OR Serrano Chile Peppers (– seeded and finely chopped (SEE NOTES))
• 2 Cloves Garlic (– peeled and minced)
• 1 1/4 tsp Cumin
• 3/4 tsp EACH: Smoked Paprika & Chili Powder ((SEE NOTES))
• 2 TBS Tomato Paste
• 1 Cup Corn Kernels ((SEE NOTES))
• 2 whole Roma Tomatoes (– seeded and diced (about 1/2 cup), plus more for garnish)
• 6 TBS Unsalted Chicken OR Vegetable Stock
• to taste Kosher Salt and Ground Black Pepper
• 1-3 TBS Fresh Cilantro (– chopped, to taste)
• Optional for Serving: Lime Wedges, Avocado Slices, Sour Cream, Hot Sauce and/or Scallions

Preparación

1. 1

   Rice the Cauliflower: Place the head of cauliflower on a clean work surface. Use a sharp Chef's knife to cut the cauliflower into 1-inch florets. Next, working in batches, add the florets to a food processor or standing blender. Pulse until the cauliflower florets until they resemble rice, about 8-12 pulses. (Note: Do not over-process the cauliflower or it will turn into a paste.)Transfer the riced cauliflower to a large bowl. Then, continue to process the remaining cauliflower florets into rice. Pat the cauliflower rice completely dry with paper towels and then add all the riced cauliflower to the bowl and set the bowl to the side.

2. 2

   Sauté the Vegetables and Aromatics: Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and jalapeno peppers (or serrano) and season to taste with salt and pepper. Cook, stirring frequently, until onions are soft, about 3 minutes. Add the garlic, cumin, paprika and chili powder. Stir and cook until fragrant, about 30 seconds – 1 minute. Add in the tomato paste and cook, stirring frequently until tomato paste is caramelized and fragrant, about 2 minutes.

3. 3

   Add Riced Cauliflower and Veggies: Add the riced cauliflower, drained corn kernels, and tomatoes. Stir and cook, stirring constantly, for 2 minutes.

4. 4

   Add Liquid: Add the Stock: Add the stock and season to taste with salt and pepper. Then, stir to combine.

5. 5

   Cover and Cook: Cook Covered: Cover the pan and reduce heat to medium-low. Cook the cauliflower rice, covered, for 4 minutes.

6. 6

   Uncover and Cook: Uncover and Continue to Cook: Uncover the pan and continue to cook the riced cauliflower, stirring occasionally, until the cauliflower is tender and the liquid is fully absorbed, about 4-5 minutes.

7. 7

   Add Herbs; Adjust Taste: Add Herbs and Adjust to Taste: Remove the skillet from the heat. Stir in all fresh cilantro. Then, taste and adjust for seasoning with salt and pepper.

8. 8

   Serve Mexican Cauliflower Rice: Serve Cauliflower Mexican Rice: Transfer the Mexican cauli rice to a large serving bowl and top with your favorite garnishes, like cilantro and lime zest. Serve immediately with lime wedges on side. Enjoy!