One of the daily challenges I face is finding good side dishes. There are days where I simply just want to eat rice. Old muscle building habits die hard, right?
If this happens to you, then you must try my "MexiCauli" rice substitute. This stuff is amazing, and that's no exaggeration. In fact, if you cook some and let it sit in the fridge overnight, it's even better the nest day.
- Medium White Onion
- 1 Head Fresh Cauliflower
- Coconut Oil
- 1/2 Packet Mexican Seasoning
- 12 ounces of Salsa
- Salt and Pepper to taste
- 1/2 TBSP Garlic Powder, or Fresh Garlic to taste
Dice onion, and add it to a sauce pan with 1/4 stick butter and 2 TBSP coconut oil. Cook on medium heat until the onion is soft, but not caramelized.
Chop cauliflower into rice-like pieces and add to the pan with 1/2 cup water. Add in the 1/2 packet of Mexican season, garlic power, salsa and a 1/2 stick of butter.
Heat on low to medium heat until the cauliflower is al dente.
You can top this with cool sour cream, and chilled jalapeno slices. The cold contract is amazing on top of this hot dish.
I double this recipe and cook a huge batch every other Sunday. It yields quite a bit of rice, which is great to have around when I want a side dish with big, bold flavors.