Dirty Cauliflower Rice
A healthy and flavorful alternative to traditional rice that's easy to prepare.
Equipment
- Large Cast Iron or Stainless Steel Pan For even cooking and heat distribution.
Ingredients
Main Ingredients
- 5 stalks celery, chopped
- 1 medium red onion, chopped
- 1 jar roasted red pepper, drained and chopped
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 2 teaspoons garlic granules or garlic powder
- 0.25 cup coconut aminos
- 1.5 teaspoons sea salt
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 2 bags frozen riced cauliflower
Instructions
- Preheat a large cast iron or stainless steel pan over medium heat. Take the frozen cauliflower rice out of the freezer to thaw.
- Finely chop the celery and onion. Remember, the finer the chop, the better the texture will be in the finished dish!
- Spray the pan with avocado oil or olive oil, then add the chopped celery and red onion. Sauté for 3-4 minutes until softened.
- Add the chopped roasted red pepper, smoked paprika, dried thyme, garlic granules, sea salt, ground cumin, and cayenne pepper to the pan. Cook for 1 minute to enhance the flavors.
- Pour in the frozen riced cauliflower and coconut aminos. Stir well to break up any clumps of cauliflower.
- After cooking for 3-4 minutes, move the cauliflower rice mixture to the sides of the pan to allow excess liquid to boil off in the center. Increase the heat to medium-high and cook for another 3-4 minutes until most of the liquid evaporates.
- Stir well and cook for an additional minute over medium-high heat to ensure excess liquid is cooked off before serving.
Notes
For added protein, consider mixing in cooked beef, chicken, or tofu cubes. No alcoholic drinks allowed, please substitute with a non-alcoholic option.