Spanish Cauliflower Rice
Swap out grains for Spanish cauliflower rice, a twist on the traditional side dish. This red cauliflower Spanish rice is a delicious way to eat more vegetables.
- 3 teaspoons vegetable bouillon
- 2 cups boiling water
- 2 1/2 tablespoons tomato paste
- 1 (1 pound) head cauliflower
- 1 shallot , peeled and root end removed
- 2 tablespoons safflower oil (or other neutral oil)
- 2 garlic cloves
- 1/4 green bell pepper , seeded and cut into 4 pieces
- Cayenne pepper
Whisk together bouillon with boiling water and tomato paste.
Remove cauliflower stalk and leaves. Break down the crown into florets. Process the florets in two batches in a food processor outfitted with a blade attachment, pulsing 35 beats. Use a spatula to extract all riced cauliflower from the machine into a bowl.
Cut shallot in half. Set one piece aside and mince the the other piece.
Swirl oil into a large saute pan set over medium heat. Once shimmering, add all of the shallots, garlic, and green bell pepper, sauteing and turning the whole pieces of aromatics until the minced shallots are translucent and aromatics are golden.
Tumble in riced cauliflower to coat in oil. Turn heat to medium high and cook for 1 minute. Pour in tomato infusing broth, and a dash of cayenne if desired. Stir to combine. Cover and cook for 6 minutes or until liquid cooks out.