Fajita Extravaganza…Viva la Cauli Rice.

Cauli Rice!
Spaghetti squash and Kale are so last fall. These days it’s all about the two things I never…EVER thought I’d need on hand at least twice each week: Cabbage and cauliflower. Seriously, these crucifers are totally rufus. (Daily Never Been Kissed reference: check!) And the possibilities when it comes to cauliflower RICE?! Endless. Viva la Cauli Rice!
Cauliflower in general isn’t much to write home about. It doesn’t matter how you slice it (or rice it). Chop up a bunch of cauliflower, coarsely or finely – with a knife or in the food processor – and you’ve still got…cauliflower. Riced cauliflower, sure – but still cauliflower. Blecht.
Add flavors of Asia, Spain, or Latin America and you’ve got an act worthy of an EGOT (daily 30 Rock Season Five reference…check!) Translation: seasoned cauliflower rice is amazing on about sixty-five levels.
A few ways I’ve used Cauli Rice: In Fried RicePaleo Paella, and yesterday in a spectacular Fajita Extravaganza.

We three bowls…of yummy-fake-riiice…

This meal isn’t so much a recipe as it is a “do this real quick” mash-up. CaveHusband made fire and whipped up a perfectly medium-rare steak. I sauteed mixed peppers and onion in a few tablespoons of ghee, stirred up some quick guac (chopped and partially mashed avocado, diced Roma tomato, lime juice, a dash of minced jalapeno, and sea salt), sliced some jicama “chips,” popped the top on my favorite Green Mountain Gringo salsa, and sauteed the Cauli Rice in some ghee and the pre-blended spices from this recipe. Yes, I added some corn – locally-grown, non-GMO organic corn. (Don’t worry. We lived.)
The beauty of the Cauli Rice is that, when sauteed with spices, it readily absorbs the flavors you choose. You don’t have to cook for long – just add a tablespoon of oil to the skillet, heat to medium, and add the chopped cauliflower (make sure not to crowd the pan – you may have to do this in batches). Toss in the seasoning of your choice and stir for a few minutes. This time I used the more southwestern seasoning, but I’ve gone as simple as basic coconut aminos (a soy sauce substitute) for a hint of Asian flavor to add to Primal Palate’s grain-free sushi.
We wrapped this delicious Fajita Extravaganza in lettuce leaves – Boston lettuce is best for the task.

Ahmigash. Perfecto!

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15 Responses

  1. I love cauliflower rice but I’m also totally interested in what you’ve been doing with cabbage. I’m having a LOVE AFFAIR with cabbage right now and it’s all I can do to not google recipes all day long of what to do with this new and beloved vegetable. Do tell! 🙂

  2. I’ve been making cauliflower rice all the time over these past few weeks! We’re on the same foodie wavelength. I usually toss in some fresh garlic, mini sweet peppers, and well-cooked bacon +fat right into the processor….nom.nom.nom. Of course, the addition of bacon would make anything taste better. I’ve also cooked it with homemade chicken broth and crushed black pepper. Great if you’re feeling under the weather.

  3. Note to slowmiles: My kids said that they hate, hate, hate cauliflower, so when I made the cauliflower rice the first time, I made sure they didn’t know what it was. I used tons of ghee, salt, and pepper and they thought it was great. (I wish I’d had an onion…other than that, for straight “rice” this is my go-to solution now.)
    Anyway, I was just wondering how it would work as “spanish”rice with fajitas…I’m thinking I’ll be trying it next.

    1. When my dad came to visit I made “Paleo Paella…” which he seemed to enjoy until I made the mistake of telling him it was cauliflower and not rice! I should’ve kept my mouth shut…a lesson I call upon when I hide liver in my bison chili. 🙂

  4. I tried your “fake” rice. Love it. Mexican food, Jambayla, casseroles, Chinese, lots of dishes we have discovered it’s easy to convert to Paleo. Those of you who hate cauliflower, I promise, this is the easy way to eat cauliflower. If you didn’t know, you wouldn’t guess it wasn’t rice. Thank you CaveGirl!!

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