Mexican Cauli-Rice

           Candida Program Friendly, Easy, Recipes, Sides
Mexican Cauli-Rice
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2 Tablespoons oil

1/2 onion, diced

1 stalk celery, finely diced

1/2 head cauliflower, trimmed

1/2 (4 ounce) can green chilies, diced

Sea salt to taste

Ground cumin, oregano and chili powder to taste


In a large skillet, heat olive oil over medium heat.

Sauté onion over medium heat for 10 minutes, until soft.

Add celery to skillet and sauté for 5 minutes.

Place cauliflower in a food processor with the “S” blade and process until the texture of rice.

Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.

Mix chilies and chicken into skillet.

Stir in salt, cumin, oregano and chili powder to taste.

Makes 2 servings

This recipe was inspired in whole or in part by Elana’s Pantry