“Riced cauliflower” is something I began to love after becoming Paleo.
When I decided to begin to follow the Paleo diet — I began researching and following the myriad of Paleo bloggers I now follow — and I became astonished as to the variety of amazing dishes you can make using cauliflower — of all things!
Because I busted my food processor this weekend — I had to get creative when it came to making my Cauliflower Spanish Rice to be served as a filling for my veggie tacos I enjoyed for dinner this work week.
LUCKILY, I had stumbled upon THIS RECIPE via a Facebook post earlier this week — and decided to give it a try — with my own veggie substitutions!
I sliced up two heads of cauliflower, a green bell pepper and some onion, and tossed it with some green salsa I got from the grocery store, along with a can of tomato sauce I happened to have on hand, some water, and some seasonings (including Cajun seasoning, cayenne, paprika, adobo powder, roasted red pepper flakes) — and cooked it all in the slow cooker on HIGH for 3-5 hours.
I stirred occasionally, and when the cauliflower seemed tender, I took the hand mixer to it — (It’s all about improvisation!) and blended until it seemed all the cauliflower was “riced.”
I let everything cool, and it headed into the refrigerator overnight. According to the original recipe, it was supposed to soak up more of the water as it set.
Patience was a virtue here, as it was with most of my weekend recipes!
I wouldn’t assemble my tacos until it was time to pack dinner on Sunday morning!