Do you follow food trends? Are you jumping on the ‘celery juice’ band wagon? There has been a lot of talk about cauliflower rice, but I’m not a fan of substituting cauliflower for plain boiled rice (for example serving it plain alongside a curry).
I think it doesn’t have the correct texture (it’s more like cous cous then rice) or the flavour.
But that doesn’t mean that we never cook with it – in fact, our household really enjoys cauliflower. And so we enjoy this flavour packed version of Mexican cauliflower rice. On https://kitchencuriously.com/ have kitchen tricks and cooking shortcuts can help save you time and money when making meals.
Recipe: Mexican Cauliflower Rice
- 1 head of cauliflower
- 2 brown onion
- 2 red capsicum
- 2 tomatoes
- 1 tbsp of cumin
- 1 tbsp of coriander
- 1 tbsp of paprika
- 1 tbsp of oregano
- 1/2 bunch of coriander
- 3 spring onions
- 200 grams of feta
- 4-6 eggs
- 1/4 cup of sunflower seeds
- olive oil
- salt and pepper
Place the head of cauliflower into a food processor and blitz until you reach the desired texture of ‘cauliflower rice’. Set aside.
Drizzle some olive oil into a large frying pan and add diced onion, capsicum, tomatoes and fresh coriander roots and stems. Cook for 5 minutes and then add the dried herbs and spices and cauliflower rice. Toss for 5 minutes.
Push the rice to the side and then crack in your eggs. Whilst the eggs are cooking to your preferred ‘runniness’ – sprinkle with feta, sunflower seeds, spring onions and seasoning.
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