I actually enjoy the clean slate of the new year and making resolutions that I usually never keep. I always think “this year may be different!”. And who knows, it might. Anyway, I was making this pork roast in the crock pot and was thinking about tacos but decided to make cauliflower rice instead. I had some mini sweet peppers and a nice, plump jalapeño so I winged this recipe. My husband liked it so much we had it again a few nights later. It’s so quick and easy that I think this will be one for the new year to go along with my new healthier way of eating.
I’m sure if you are looking at this recipe you have already experienced cauliflower rice. It’s just cauliflower that has be chopped up into rice-like pieces from a food processor or blender. Lately I’ve been chopping it in my mini food processor in batches, but here is another easy way to make it if you have never made it before. So the gist of this recipe is just sautéing a few sweet peppers and garlic in some olive oil. Then add a diced jalapeño and the cauliflower rice. Saute a few minutes more and top with toasted almonds.
It doesn’t get much easier than that. Look forward to more and more vegetable side dishes in the up coming months. I hope to create some new healthy, uncomplicated recipes to share with you. Do you eat cauliflower rice? How do you prepare it?
Scroll down for nutritional information.
- 2 Tablespoons butter
- ½ yellow onion, diced
- 1 cup sweet peppers sliced
- 1½ cup riced cauliflower
- 1 large jalapeno, diced
- ¼ teaspoon salt
- 1 teaspoon crushed garlic
- ⅛ teaspoon pepper
- ¼ cup toasted almond slivers
- Add the butter to a sauce pan along with the onions and cook for 1-2 minutes or until the onions start to turn translucent.
- Add sweet peppers, jalapeños,cauliflower, salt and pepper and cook for 5 minutes, stirring often.
- Top with ¼ cup of toasted almond slivers.