February 2, 2015

Spanish Yellow (Cauliflower) Rice Bowl


Alright, the first of a few poorly lit recipe posts :( No worries, I stocked up on tons of well lit photos over the weekend, but I have a few recipes stockpiled and I still want to share them, so just bear with a few of these kinds of photos here or there.

On the up side, this recipe is actually really great ;) And it's a perfect low-carb comfort meal, especially when there's all this slush and rain outside.



Recipe: Spanish Yellow Cauliflower Rice Bowl
By: Hannah Claudia
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for the rice:
1/4 of an onion, minced
1 clove of garlic, minced
little bit of oil
1 cup of cauliflower rice*
   1 tsp turmeric   
1 tsp oregano
1 tsp black or white pepper          
pinch of salt


pico de gallo:
1 small tomato, diced
1/2 bell pepper, chopped
1 scallion, chopped
1 tablespoon of lemon juice

for the beans:
1/4 cup of cooked black beans
splash of water
1 tablespoon of ketchup or hot sauce

(opt) avocado & lemon for guacamole (didn't have any on hand)

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1. Saute the onion and garlic in a little bit of oil for a few minutes, until softened.
2. Add the spices (not the salt) and cook to make it fragrant; about 30 seconds.
3. Add the cauliflower, and stir until the spices have coated the rice. Cook until the cauliflower rice is lightly golden brown (1-2 minutes). 
4. Add the salt to the rice, stir to distribute evenly, and set aside.
5. In the same pan, add all of the ingredients for the beans. Gently mash the beans slightly with a wooden spoon as the water reduces. When you get a sauce-like texture and the beans have been warmed through, remove from the heat.
6. Add the pico de gallo and benas (and guacamole) on top of the cauliflower rice and enjoy!





xoxo, han




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