Cauliflower Spanish Rice Recipe :
1 head cauliflower, organic, cut into florets and processed into rice.
3 Tbsp. tomato paste
½ yellow onion, super fine dice
½ red bell pepper, diced
1 cup chicken broth
4 cloves garlic, minced
2 Tbsp. olive oil
Add the olive oil to the pan over medium-high heat. Add the onion and bell pepper and saute for 10 minutes stirring frequently.
Next, lower the temperature a little bit to medium-low and add the garlic. Work it into the bottom of the pan to release the oils and mellow out the flavor a bit. Saute this for an additional minute.
Push the onion/garlic mixture to the sides of the pan and add the tomato paste to the center so that it is touching the pan. This will caramelize the sugars in the paste and bring out some delicious flavor. Cook the tomato paste like this for 2 minutes and then mix it into the rest of the mixture.
Add the chicken broth and salt to the pan and stir to combine well.
Turn the heat back up to medium-high and add the cauliflower. Stir to combine all the ingredients well. Continue to cook the cauliflower to your desired consistency, about 6 to 7 minutes.
Serve this with Mexican food, chicken, beef, fish or anything else you can think of!