Cinco de Mayo is a holiday celebrating Mexico’s unlikely victory over the French in the town of Pueblo in 1862. In the United States, the day is used as an opportunity to celebrate Mexican-American culture. While many don’t know the history behind this holiday, most partake in the delicious flavors of Mexican foods on this day. While a majority of the ingredients used in the culture can be healthy- fruits, vegetables, corn, rice- they oftentimes are processed, causing them to lose nutritional value and benefits.
Spanish rice is a staple in most households and is traditionally made with white rice. We love our take on this popular dish, which can be served with your favorite un-fried frijoles, vegetables, and favorite fruits topped with chili and lime. Andale, enjoy!
Cauliflower Spanish Rice
- 2 large heads of cauliflower, washed and cut
- 1 tablespoon olive or avocado oil
- 1/2 medium onion, finely diced
- 2 medium tomatoes, diced
- 1 jalapeno, seeds removed, minced
- 2 garlic cloves, minced
- ½ cup vegetable broth
- 2 tablespoons tomato paste
- ½ teaspoon cumin
- ¼ smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- chopped cilantro
- In a food processor, pulse cauliflower chunks to create rice.
- Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
- Add the tomato paste, vegetable broth, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and simmer for 10 minutes or until soft. Add chopped cilantro.
- Serve with pinto or black beans, corn tortillas, sautéed squash, carrots, and broccoli, and fruit salad (mango, jicama, cucumber, watermelon) topped with chili and lime!
Recipe adapted from: http://www.skinnytaste.com/mexican-cauliflower-rice/#2RjEXm1HhOMCMAz6.99
Written by: Dahlia Marin, Registered Dietitian Nutritionist