Lately, food with inspiration from “South of the Border” is all the rage. It seems that everyone has their own version of street corn on their menu, and tacos are an everyday food, not only reserved for Tuesday!
Cauliflower is also high on the food scene, with all different varieties showing up in your favorite restaurant menu.
This week, Chef Zelicious brings us a combination of both, with her Mexican Cauliflower Rice!
2 Cups cauliflower rice
1 Teaspoon olive oil
1 Medium onion, finely diced
2 Medium plum tomatoes, small dice
1 Jalapeno, seeds and membrane removed, minced
2 Garlic cloves, minced
2 Tablespoons tomato paste
1⁄2 Teaspoon cumin
1⁄4 Smoked paprika
1⁄4 Teaspoon cayenne pepper
Freshly ground black pepper, and salt to taste
Heat the oil in a large skillet over medium-high heat. When hot, add the onions,
tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the
garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly
coat the vegetables and cook for 1 minute or until heated through. Add chopped
cilantro, lime for garnish, and serve.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at 561-629-0593.