In my humble opinion, which is pretty much always true and right and good, Houston has the best Tex Mex in all the land. There is a certain brand of belly joy I get from stuffing a giant, paper thin tortilla from Lupe Tortillas with fajita veggies, chicken, rice, beans, queso, and guac. It took me many years to perfect the right ratio of all these ingredients to create a giant fajitaburrito that balances all of the right flavors and textures, but it’s a skill that I’m happy to have finally honed.
And while I could continue to drone on and on about the glories of anything meaty, or fried, or covered in melted cheese, that’s not really the M.O. of The Petite Professional. What is more in line with TPP, though, is making something as amazing as Tex Mex more appropriate for everyday consumption by way of healthifying it.
I know, right? Magic. Paleo magic.
As it turns out, though, I’m the world’s worst magician because I’m about to show you exactly how to do this trick. David Blaine who??
Paleo Tex Mex “Rice”
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins
- Serves: 6-8 cups
- 1 head of cauliflower
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- salt, to taste
- Chop or break the cauliflower head up into florets. Rinse thoroughly.
- Place the clean and dry cauliflower florets into your food processor and pulse until the cauliflower resembles grains of rice.
- In a large skillet, melt the butter over medium heat.
- Sautée the onion for 5-8 minutes, until translucent.
- Add the cauliflower and sprinkle with the chili powder, paprika, and salt. Cook for 5-8 minutes until the cauliflower is heated and cooked through.
Serving size: 1 cup