White rice Tomato Chopped onion Chili powder or taco seasoning Cauliflower Aquafaba Pickled jalapeno
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To make Spanish Rice, blend together tomato, onion, cumin, chili powder, jalapeno, and garlic powder until smooth. Drain the rice and combine it with 1 3/4 cups of water in a saucepan. Optionally, you can roast the drained rice in 1 tsp of oil until it turns golden before adding water.
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Add the pureed tomato mixture and 1/2 tsp of salt to the rice, and you can also include chopped bell pepper if desired. Cover and cook over medium-low heat for 16 to 18 minutes until the rice is done. Stir in about 1/4 cup of chunky salsa and chopped cilantro, fluff the rice, and taste to adjust salt and flavor, adding more chili powder, taco seasoning, or salsa as needed.
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To make roasted cauliflower, drizzle oil over cauliflower florets and mix thoroughly, ensuring they are well-coated. Optionally, you can add other vegetables like broccoli, zucchini, sweet potato, or rutabaga, adjusting the spices and salt accordingly.
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Mix spices and salt in a small bowl, then sprinkle this mixture evenly over the cauliflower. Toss to coat, then spread the cauliflower on a parchment-lined baking sheet or dish. Bake at 425 degrees F (220°C) for approximately 25 minutes or until the vegetables are fully cooked.
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To serve the Spanish rice, pair it with the roasted cauliflower or other veggies. Add a sprinkle of lime juice, some salsa, and guacamole or avocado.
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