One Pot Fiesta Cauliflower Rice

Ingredients makes 6 servings

• 1 small cauliflower, cut into florets (500 g/ 1.1 lbs)
• ¹/₂ cup extra virgin olive oil or avocado oil (120 ml/ 4 fl oz)
• 1 small red onion (60 g/ 2.1 oz)
• 2 cloves garlic, minced
• 1 medium zucchini, diced (200 g/ 7.1 oz)
• 2 medium celery stalks, sliced (80 g/ 2.8 oz)
• 1 small green bell pepper, sliced (100 g/ 3.5 oz)
• 1 small red bell pepper, sliced (100 g/ 3.5 oz)
• 1 small yellow or orange bell pepper, sliced (100 g/ 3.5 oz)
• 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
• 1 tsp paprika
• ¹/₂ tsp smoked paprika
• 4 tbsp fresh lemon juice (60 ml/ 2 fl oz)
• 1 tsp sea salt, or to taste
• ¹/₂ tsp black pepper, or to taste
• small bunch of cilantro or parsley

Instructions

1. Rice the cauliflower. To do that, run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.

2. Slice the onion, bell peppers and celery. Dice the zucchini into small 1 cm (¹/₂ inch) pieces. Halve the tomatoes and mince the garlic.

3. Grease a large skillet with half of the olive oil (or avocado oil). Add the onion and cook on medium-high for 3 to 5 minutes, until lightly browned and fragrant. Add the garlic, zucchini and celery and cook for about 5 minutes, stirring occasionally.

4. Add the bell peppers and cook for another 5 minutes.

5. Finally add the remaining olive oil, tomatoes, cauliflower rice, sweet and smoked paprika, lemon juice, salt and pepper. Stir to combine and cook for 6 to 8 minutes, stirring occasionally, until the cauliflower rice is crisp-tender.

6. Take off the heat and stir in chopped cilantro. Eat warm as a side with any meat, fish or seafood, or with some crumbled feta or grilled halloumi.

7. Store in the fridge in a sealed container for up to 5 days.