Sunday, May 26, 2019

cauliflower rice gallo pinto

Many of you don't know this but I was a Rotary exchange student in high school and lived in Costa Rica for my junior year. It was an experience that changed my life, as expected. At just 16 years old I left my small town of Sandpoint, Idaho to travel and live in a foreign country, basically by myself. I learned Spanish, I traveled by bus around the country and to bordering countries, I made friends and ate good food all along the way. It's been 16 years now since I left on that journey, but I am still in contact with my fellow adventurers, and I am still making gallo pinto.

Gallo pint, meaning, the spotted rooster, is a breakfast dish made with black beans and white rice, served with Salsa Lizano, eggs, and natilla (Costa Rican sour cream). I have been making cauliflower rice lately and thought it would be fun to mix it up a bit. This is an easy side dish for any meal of the day, wrap it up in a tortilla, serve it over greens, or keep it more traditional with eggs (depending on how "almost" vegan you are).

Cauliflower rice is just as versatile as regular rice, serve it with curries, make a fried rice, or just cook it up with salt and pepper for a simple side dish. All you have to do is grate raw cauliflower, either with a box grater or the grater attachment of a food processor, and saute for a few minutes with seasonings of your choice. Minimal oil needed, flavor possibilities endless.

caulirice gallo pinto
  • 1/2 head cauliflower
  • 1/2 onion
  • 1/2 red bell pepper
  • 1 tomato
  • 1 can black beans, drained and rinsed
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, or salt to taste
  • 1-2 tsp olive oil

Dice the onion, bell pepper, and tomato. Grate the cauliflower on a box grater or with the grater attachment of a food processor. Heat the olive oil in a pan or skillet and add the onion, pepper, and tomato. Cook for about 5 minutes to reduce some of the liquid from the tomatoes, then add the caulirice. Stir constantly to evenly cook the cauliflower, it will only take a few minutes since it is in such small pieces. Add the spices and salt. Then add the black beans, drained and rinsed. Cook until completely heated and caulirice is nice and tender. Serve as desired, and Pura Vida!

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