My daughter and I have been taking pottery classes since last fall. Such a humbling experience. Throwing clay on a wheel and coming out with anything substantive is so much harder than it looks. That said, it’s been super fun, surprisingly meditative and we have come out with new friends and new pieces to use in the kitchen. We celebrated the end of the session with a taco party. Oven Roasted Mexican Cauli-rice should make it on EVERY taco bar.
It’s no secret that I’m a super fan of Mexican food. There is always an abundance of ripe avocados in my kitchen. Guacamole is a staple in this house the way a LBD is in many closets. Enchilada bowls, lentil tacos, or just a random selection of leftovers thrown into a shell with some guac and we are happy campers. It’s the flavors and spices that I crave as much as the simplicity of the food.
Cauliflower rice could possibly be the most over-done food trend out there. BUT…does that have to mean it’s a bad thing? I don’t think so. If you’re trying to include more veggies and less grains to your diet, cauli-rice is a great option. It’s satisfying in a “fills you up but not out” kinda way. Cauliflower is not only a veggie with enormous health benefits, but it’s also super versatile. I love that it can take on any flavor you want it to. Spices like cumin and chili powder along with jalapenos, black beans and corn give this a truly Mexican flavor that makes the perfect side dish to tacos. Rice and beans anyone?
The benefits to Oven Roasted Cauli-Rice:
Hands on time is minimal, freeing you up to do other things (like make guacamole).
No standing at the stove stirring, so nothing burns and everything cooks evenly.
You can control the spices to make it tasty for everyone.
Kids love it.
The veggies all cook at the same time.
One pan means very little clean up.
You can leave it in there for longer to crisp up if you want.
Although I’m trying hard to single-task more and multi-task less, I find that putting dinner on the table is often the exception to that….until now. Throwing this entire recipe into the oven with a timer set allows me to focus entirely on something else. This method also works for simple cauli-rice and mediterranean cauli-rice.
You’ll be seeing lots more of the pottery I’ve been making. Meanwhile, I was so inspired by the wonderful food that everyone brought to our taco party at pottery last night that I encourage everyone to have a taco bar (including this delicious Mexican not fried rice) for their next pot-luck. It’s also a great way to feed a family of picky eaters….everyone gets to make EXACTLY what they want and mom doesn’t have to cater a special meal to anyone…..so much fun and so tasty too.
- 3 cups riced cauliflower(12 oz.)
- 1 bell pepper, diced.
- 1 large tomato chopped (approx.. 1 ½ cups)
- 1 sweet onion, small dice
- 2 cloves garlic, pressed
- 1 15-oz can black beans
- 1 cup frozen corn kernels
- 1 Lime zested and juiced.
- 2 Tablespoons olive oil
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1/2 teaspoon coarse sea salt
- ¼ cup fresh cilantro, coarsely chopped.
- 3 jalapeno peppers, membranes and seeds removed, small dice.
- chopped cilantro, lime wedges, jalapenos
- Preheat oven to 425
- In a large bowl, mix all ingredients until well blended.
- Spread evenly on a large rimmed baking sheet and roast for 25 minutes, until the “rice” dries out and the veggies soften.
- Mexican Cauli-Rice can be stored in an air tight container in the fridge for 5 days. Gently reheat iIn a 325 oven for 15 minutes, until heated through. It will also taste great cold, and is a wonderful addition to a taco salad.
If you like your "rice" a bit spicy, add 1/4 teaspoon cayenne or use 1/2 adobe chili powder and 1/2 regular.
Amount Per Serving Calories 184Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 512mgCarbohydrates 29gFiber 9gSugar 7gProtein 8g