If you are new to Paleo, you might not have noticed that we quite often use cauliflower as a substitute for rice. Cauliflower has a greater nutritional profile, a lower glycemic index, and most people just plain feel better when eating it opposed to rice. These are all positive things. The only negative about cauliflower rice is that you have to “rice” the florets to achieve a similar consistency. You can do this with a blender, food processor, grater, or knife. If you’ve done this before, you are well aware that little bits of cauliflower end up getting everywhere! This recipe skips this ricing step. No need to dirty an additional kitchen appliance. No scraping up bits of cauliflower from all over your kitchen. You simply cut the florets from their stems, and mash them up a little bit after cooking. Super easy. Now you have one less excuse not to make this. I’m sorry I’m not sorry.
Also, don’t forget that I’m giving away Cuisinart SmartStick Immersion Blenders to 2 lucky winners in this giveaway, or just click the picture below to get to the raffle entry page. The blender comes in 21 different colors, and if you win you get to pick which flavor you want!
Back to the recipe…
What you need:
- One large head of cauliflower, stems removed, cut into small to medium chunks of florets.
- 1 cup of tomato sauce (or 2 large fresh tomatoes, chopped).
- 1/2 cup of chicken stock (or water).
- 1 heaping tbsp of tomato paste.
- 1 medium white onion, diced.
- 2 bell peppers (preferably red and yellow), diced.
- 2 jalapeno peppers, seeded and diced large.
- 1 tbsp of garlic powder.
- 2 tsp of chipotle powder/flakes (can substitute cayenne).
- 2 tsp of ground cumin.
- 1 tsp of dried oregano.
- 1 tsp of black or white pepper.
- Salt to taste.
How you make it:
- Add your chicken stock (or water), tomato sauce (or tomatoes), and tomato paste to your slow cooker, stir.
- Add your spices to your slow cooker, stir.
- Add your onion and peppers to your slow cooker, stir.
- Add your cauliflower florets to your slow cooker, stir everything to coat florets with as much liquid as possible.
- This recipe is designed for a 6-quart slow cooker. Cook on low for 5 hours tops. Cook on high for 3 hours tops.
- If using a 4-quart cooker, use 2/3 of the ingredient amounts and the same cooking times.
- After cooking, use a spatula or other blunt-ended object to slightly “mash” the florets so that they break up into a rice-like consistency.
- Stir well and drain any excess liquid that you do not desire. The cauliflower will absorb more liquid if you store it in the fridge overnight, yet this is a good thing.