Mexi-Cauli One Pan

I don’t know, you guys. I think it’s impossible to make a bowl of ground turkey and cauliflower rice look appetizing. I tried my best, but you might just have to take my word for it. It’s delicious.

I am a huge fan of cauliflower rice. You can prep a ton of it ahead of time, and it is super easy to cook in a hurry. It adds body to any recipe, and takes on the flavor of whatever you cook it with. My favorite is to throw it into Mexican cuisine.

This particular dish is extremely versatile. I actually don’t know if what I’m writing here and what is in this picture are exactly the same because I’ve made it 100 different ways. This recipe is a good starting point, but feel free to get creative with whatever you have handy.

Ingredients:
– 1 pound taco meat, whatever that means to you.
– 1-2 cups sliced or chopped peppers – any color bell pepper, serrano, and/or jalapeño, as preferred.
– 1 can corn
– 3 cups cauliflower rice
– 1 cup salsa (or 3/4 cup enchilada sauce or 1/4 cup adobo sauce)
– 3 oz (or 1/3 of brick) cream cheese
– Optional garnishes: Avocado, tomatoes, lettuce, tortilla strips/chips, lime wedge

Directions:

1. Cook up some taco meat. I personally use ground turkey, but I know others prefer hamburger. You do you. (If you don’t have a prepared taco seasoning on hand, combine: cumin, chili powder, garlic powder, onion powder, salt, and pepper instead.)
2. Add in peppers. I typically have bell peppers of some color on hand, but you could easily use Serrano peppers and even some jalapeños if you want some kick.
3. Add in corn.
4. Once your peppers get tender, add in the cauliflower rice, mix, and cook all of it together.
5. Next, add in 3 or so ounces of cream cheese.  Melt down and stir in well.
6. Stir in 1 cup of salsa (other options: 3/4 cup red or green enchilada sauce or 1/4 cup adobo sauce – dice up some of the chipotle peppers it usually comes with as well).
7. Serve alone or garnish with tomatoes, avocado, lettuce, a squeeze of lime, and/or tortilla strips.

To Make the Cauliflower Rice:
If you want to prep it ahead of time, go ahead and grab a few heads of cauliflower. Cut it into florets and wash it. Once you’ve got your clean cauliflower florets, it’s time to rice them. I have a super cool contraption that does it in like two seconds, but I don’t get paid to advertise for them, so I’m not telling you what it is. 🙂 Feel free to use your own super cool contraption, or a food processor or blender. (If you are ricing by hand with a cheese grater, I’m really sorry, but I bet your forearms will look amazing.)
Bag up 3 cups at a time and freeze flat. When you’re ready to use it, just dump it directly into a pan to steam. It takes maybe five minutes to cook. (Side note: when using with a curry dish, cook it with a few tablespoons of canned coconut milk – the thick part. Mmmm…)

Bonus Tip: Washing Cauliflower
Let’s talk about washing fruits and vegetables for a second. It’s a pain, am I right? Here’s a tip: Fill up your salad spinner with water and add 1 cup of vinegar (white or apple cider). Soak your veggies and fruit in there, then pull out the colander part and rinse them in there. And yes, I said VINEGAR. It’s a fantastic natural cleaner, and I promise it will not make everything taste like sauerkraut.

One thought on “Mexi-Cauli One Pan

  1. I think you should write a recipe book! You have such a descriptive way of making recipes sound fun, easy and yummy. Actually, maybe you could “show” me how you make this recipe so I know how for the next time. Maybe then, we could just as well just stay for supper to “make sure” it is to our liking. Just maybe? 🙂

    Like

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