Mexicancauliflower Recipes

MEXICAN CAULIFLOWER "RICE"

Steps:

• Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
• Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

MEXICAN STREET STYLE CAULIFLOWER

Steps:

• Roast cauliflower in an air fryer or oven. If using frozen cauliflower DO NOT defrost first.
• Preheat air fryer to 390 °F or oven to 450 °F.
• Use hands to coat the nooks and crannies of the cauliflower florets with olive oil. Season with salt and pepper.
• Cook for about 20 minutes shaking the air fryer basket or flipping on the sheet pan halfway through.
• While the cauliflower is roasting, make the sauce. Combine mayonnaise, sour cream, lime juice, garlic and cayenne pepper in a small bowl.
• Add cooked cauliflower to serving bowl and toss with sauce.
• Fold in feta cheese.
• Sprinkle with garnish, if using, and enjoy!

MEXICAN CAULIFLOWER RICE

Steps:

• Pulse cauliflower in a food processor until broken down into rice-size pieces.
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.

MEXICAN CAULIFLOWER

Steps:

• Break the cauliflower into florets and cook in boiling water for 10 minites, drain.
• In a large bowl combine the butter, sugar, salt and pepper, and cracker crumbs.
• Stir in the tomatoes, onion and drained cauliflower.
• Pour into a casserole dish and cover with the cheese.
• Bake in a 350°F oven for 1 hour.