I am on a constant mission to make my Hubby love cauliflower rice as much as I do. To date, my mission is a failure. But I am not deterred. In the meantime, I got to eat all this spicy and salty Chorizo Fried Cauliflower Rice all by myself!
I always start by prepping all of my veggies. I small diced 1/2 a red onion, small diced two small bell peppers and chopped a large handful of cilantro.
Next I made the cauliflower rice (which is cheaper, but more time consuming). Of course you can use the pre-made kind (which is easier, but more expensive). If you choose to make your own, however, all you have to do is insert the shredding blade into your food processor (I find that the chopping blade makes the ‘rice’ too fine), snap on the lid of the food processor, break down the cauliflower florets and feed them down the tube. Pulse until you get the desired constancy.
I then sauteed the chorizo in my cast iron skillet on medium/high heat. And then removed it from the skillet, being sure to leave the fat behind. I then sauteed the onions and peppers in the chorizo fat. I then removed the onions and peppers and sauteed the cauliflower rice until it was golden brown. The key is to use high heat and not to stir it around too much. It’s ready when it starts to brown and looks like this:
Once the cauliflower rice is browned, I added back the chorizo, onions/peppers and sprinkled in the cilantro. I then seasoned it to taste with salt and pepper…
This big pan of Chorizo Fried Cauliflower Rice can be served as a side dish or an entree.
- 1 head of cauliflower, riced
- 1 lb of sugar free chorizo (I like Peterson's Natural Farms brand)
- 2 small bell peppers, diced
- ½ medium red onion, diced
- 1 large handful of cilantro, chopped
- Prepare all of the veggies.
- Saute the chorizo in a skillet on medium/high heat. Once cooked, remove from pan leaving behind the fat drippings.
- Saute the onions and peppers in the chorizo fat drippings. Once cooked, remove from the pan and set aside.
- Fry the cauliflower rice in the remaining chorizo fat drippings until golden brown.
- To the cooked cauliflower, add the cooked chorizo, onions, peppers and the chopped cilantro.
- Season with salt and pepper to taste.