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–+ servings
Ebonie Garnica

Mexican Cauliflower Rice for Full GAPS

A Full GAPS cauliflower-rice side with tomato, onion, cumin, chili and fresh cilantro. This recipe serves four to six as a side. Use it after all ingredients are introduced and tolerated.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Full GAPS, Side Dish
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 yellow onion (chopped)
  • 2 Roma tomatoes (chopped)
  • 2 tablespoons pure tomato paste (with no added sugar or starch)
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin (pure and additive-free)
  • 1 teaspoon pure garlic powder
  • 2 teaspoons pure chili powder (without sugar, starch, or other additives)
  • 1/2 jalapeño (seeded and chopped)
  • 1/2 cup homemade chicken meat stock
  • 1 head cauliflower (riced)
  • 1/2 cup cilantro (chopped)

Equipment

  • Ninja BN801 Precision Processor bowl with chopping blade Optional processor route; eight-cup bowl, secured lid and actual fill limits.
  • Box grater or large chef’s knife Alternative to the food processor.
  • Cutting board
  • Wide stainless-steel or enameled cast-iron skillet
  • Measuring cups and spoons
  • Wooden spoon or heat-safe spatula For folding the cauliflower through the sauce.

Method
 

  1. Cut the cauliflower into bite-size pieces. Pulse half in a food processor twelve to fifteen times until rice-size, then repeat with the rest. Use smaller loads if required by the processor fill limit. A box grater or a large knife also works. Stop before the cauliflower becomes wet paste.
  2. Heat the coconut oil in a wide stainless-steel or enameled cast-iron skillet over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, for five to seven minutes, until softening and translucent.
  3. Stir in the chopped Roma tomatoes and cook for five minutes, until softened and releasing moisture.
  4. Add the tomato paste, salt, cumin, garlic powder, chili powder and jalapeño. Stir until hot and fragrant, about three minutes.
  5. Add the finished chicken meat stock. Bring to a simmer and cook for about five minutes, stirring occasionally, until the mixture is loose and saucy. Have gelled stock warmed until pourable before measuring.
  6. Fold in the riced cauliflower and cook for about five minutes, stirring occasionally, until coated in sauce and just beginning to soften while the pieces remain distinct. Sprinkle with the chopped cilantro and serve warm.

Notes

Full GAPS: Use after the vegetables, spices and other ingredients have been introduced and tolerated. This sautéed, spiced side is not an early Introduction Diet recipe. Keep the tomato paste, coconut oil and spices free of non-GAPS additives.
Servings: This recipe serves four to six as a side. A doubled batch serves eight to twelve, and a tripled batch serves twelve to eighteen. The size of the cauliflower and your portions affect the number of servings.
Prepared stock: Have half a cup of finished homemade chicken meat stock ready. Making the stock is separate from this side’s ten-minute preparation and roughly thirty-minute cooking time. Warm gelled stock gently until pourable before measuring.
Cauliflower: Use the Ninja BN801’s eight-cup processor bowl with chopping blade, or grate or finely chop by hand. Work within actual fill limits and stop at rice-size pieces. More than two small processor loads may be needed for a large head or scaled batch.
Texture and heat: Build the tomato base before adding the cauliflower. Its final cook is about five minutes; keep the pieces distinct. The written chili powder and seeded jalapeño amounts are the starting point; more chili powder to taste is optional.
Leftovers: Refrigerate promptly in a covered shallow container. Reheat the portion needed until hot throughout, stirring gently.

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