I have always wanted to try cauliflower rice but the thought of actually having to rice or crumble a head of cauliflower sounded tedious. The little bit extra to pay for pre crumbled was so worth it. I had planned mexican chicken breast already for dinner so I decided I would try to make a spanish "rice".
I sauteed half of a large onion and a little chopped garlic in avocado oil, then added in the cauliflower and sauteed for a little bit.
Then I added a can of chopped roasted tomatoes and a little bit of water and simmered until the cauliflower was tender but still had some bite.
If it gets mushy it doesn't really mimic rice. It will actually simmer for a long time though. I didn't time it really so just check it every 10 minutes or so until it is your desired texture.
For dinner I served mine under chicken breast with avocado, onion, and jalapeno on top.
There was plenty leftover and so I had it again today for lunch with ground beef, lettuce, and more avocado, onion, jalapeno and salsa.
For my next challenge I want to try to do an asian fried rice type of cauliflower. This stuff is so good you really don't even feel like you're loading up on veggies.