Chipotle Cauliflower Rice

 

Chipotle Cauliflower Rice is one of my go-to side dishes. It replaces all the things starch in a low-carb and healthy way.

Let’s face it, starches are comforting. There is nothing like curling up to a big bowl of pasta, macaroni and cheese, or creamy rice. Many of us were fed these types of meals as children, so they inherently became part of us. We can truly have emotional ties to certain foods, which is why we find comfort in them. This is all well and good except for the fact that many of the foods we find comfort in are made from refined grains, stripped of their natural nutrients, and can lead to chronic conditions when eaten in excess. So, the question becomes, how can we re-create familiar comfort food recipes in a healthy way?

By substituting cauliflower for starches of course. 🙂 You knew I was going to say that, right? Think of cauliflower like a blank canvas. It can take on many different flavors and can be used in Italian, Mexican, or Chinese dishes. It is a ‘meaty’ vegetable and has density to it, so it feels filling. It is low in calorie and high in nutrients like fiber and vitamin C. Actually, one serving of cauliflower contains 77% of the recommended daily amount of vitamin C. Cause for celebration? I think so.

Since Chipotle Cauliflower Rice is a Mexican-inspired side dish, I would recommend using it in place of rice in your favorite Mexican recipes. I personally like it underneath enchiladas, as a base for fajita bowls, in tacos, or mixed with black beans.

Enjoy!

Chipotle Cauliflower Rice
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS

  • 1 head cauliflower, trimmed and cut into florets
  • 1/2 yellow onion, diced>
  • 1/4 cup scallions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons Chipotle, Mexican, or Fajita seasoning of choice
  • 1/2 cup low-sodium chicken stock
  • juice from 1/2 lime

INSTRUCTIONS

  1. Pulse cauliflower florets in a blender or food processor 3-5 times or until they resemble rice.
  2. Heat oil over medium heat. Sauté onions for 5 minutes or until fragrant. Add seasoning and stir for 30 seconds.
  3. Add riced cauliflower and continue to sauté for another 5-10 minutes or until onion is translucent.
  4. Add low sodium chicken stock to pan. Cover with a lid and steam for 10 minutes or until riced cauliflower is cooked and all of the liquid is absorbed.
  5. Stir scallions into the cooked cauliflower.

NOTES

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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