Bell Pepper & Shallot Cauliflower Rice

Have you ever made cauliflower rice?  I’m sure you have.  It’s been pretty popular, especially among people who follow or have heard of the Paleo diet.  But for good reason, as cauliflower rice is not only delicious, but nutritious as well!  Today’s recipe features cauliflower rice made with red and orange bell peppers (hence the orange-ish color) and shallots.

I have been trying to eat more shallots lately because they are packed full of nutrients.  “Ounce for ounce, they have six times more phytonutrients than the typical onion. They are second only to garlic in their ability to destroy cancer cells.” – Exert from Eating on the Wild Side, by Jo Robinson.

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Whether or not they will keep me from getting cancer is besides the point, but a food packed with a lot of nutrition and flavor and that is healthy has me sold.  Besides, we eat a descent number of onions in my household and mixing up the flavors with shallots adds a nice variety.

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Bell Pepper & Shallot Cauliflower Rice

Ingredients

  • 1 small head cauliflower (or 1/2 large head)
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped orange bell pepper
  • 1/2 shallot
  • 1 tsp dried Rosemary
  • salt (to taste)
  • 1 Tbsp Avocado oil (or cooking oil of choice)

Instructions

  1. Cut cauliflower florets off of main stem.  Put florets in food processor* and pulse until it has a grainy texture and all large clumps have disappeared.  You may need to scrape the edges with a spatula and re-pulse.
  2. Add the remaining ingredients except the avocado oil.  Pulse for a few more seconds until remaining ingredients are chopped and well mixed with the cauliflower.
  3. Coat frying pan with avocado oil and set on stove top.  Turn heat on to medium temperature.
  4. Pour cauliflower rice mixture onto frying pan and let cook, stirring every few minutes until done.  Cook time will be about 15 minutes.

* If you do not have a food processor you can use a cheese grater to grate the cauliflower into small granules.  Then finely chop remaining vegetables.

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I paired my cauliflower rice with avocado, purple kale, feta cheese and pumpkin seeds.

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