Nightshade-Free Mexi Cauli “Rice”
I love Mexican food. I mean really love it. When I was in college, I went to Mexican restaurants pretty much every week. And then came the tomato allergy, followed by the pepper sensitivity. Goodbye Mexican.
I found Healthy Living How To’s Beefy Mexi “Cauili” Rice recipe, and thought I would challenge myself to make it nightshade-free. That’s no easy task for Mexican food. Clearly a Mexican recipe without nightshades will be lacking a little bit, but I think I did a decent job of mimicking some of the necessary flavors. Another change I made is that her recipe contains beef, while mine contains pork. You can certainly use beef, but I’m allergic, so I opted for something else.
2lbs cauliflower – frozen or fresh
¼ cup ghee, butter, coconut oil, olive oil, or bacon fat
1.5lbs ground pork
2 cups spinach
3 tablespoons cumin
2 tablespoon garlic powder
2 cloves of garlic, pressed
cubed sweet potato – optional
cheddar cheese – optional
sour cream – optional
salsa – optional
tomatoes – optional
- Cook the cauliflower, then process in a blender or food processor until it looks like rice. You can also grate it by hand.
- Brown the ground pork with the garlic powder, in a pan on the stove. Remove.
- Put the cauli rice and the pressed garlic into the pan and cook until fragrant.
- Add the ground pork, spinach, and cumin to the pan. Continue cooking until the pork is done.
- Serve with avocado and optional mix-ins.
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