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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches). | 2. Chop the garlic, onions, peppers, zucchini and celery. You can do all of this in the food processor. | 3. Heat the oil in a large saute pan. | 4. Saute the vegetables together until heated through. | 5. Add stock and lower the heat, stirring often. | 6. When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice. | 7. Adjust seasonings to taste. | 8. Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture. | 9. This can be made ahead and it freezes well. | 10. You may add cooked chicken or sausage or cheese to this to make a one-dish meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
garlic clove	3			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
green pepper	1			29.8	6.9136	1.2814	0.2533
red pepper	1			1.25	0.2753	0.0584	0.0138
celery	2 -4			0.0	0.0	0.0	0.0
zucchini	2 -3			0.0	0.0	0.0	0.0
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
broth	1/2	cup		5.875	1.504	0.0	0.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
cumin	2 -3	teaspoons	ground	0.0	0.0	0.0	0.0
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
red pepper flake	1/2 - 1	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
lemon pepper	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.