Using 1/2 of a large head of cauliflower, break or cut it into florets, including the stems. Use one of the following options to create rice-sized pieces of cauliflower:
In a spiralizer: Wash head of cauliflower and pat dry. Remove leaves, leaving stem intact. Insert a chopstick straight down into the top of the head, all the way to the stem. Insert chopstick in round blade of spiralizer, set up with spaghetti blade. Rotate cauliflower to shred it into riced pieces.
In the food processor, shredded: Set up your food processor with a shredding blade. Shred the cauliflower.
In the food processor, pulsed: Place florets in the food processor. Pulse until they resemble rice grains. Do not over-process.
Make the Mexican Cauliflower Rice
Mix tomato powder, onion powder, cumin, and sugar together in a small bowl. Set aside near the stove.
Heat a large skillet (one that has a tight-fitting lid) over medium heat. Add olive oil.
Add riced cauliflower and Better Than Bouillon stock concentrate. Stir immediately to prevent the cauliflower from sticking, and to distribute the melted bouillon, about 30 seconds.
Sprinkle spices over the rice, and season with fresh ground pepper and salt. Stir for one minute more.
Cover skillet and reduce heat to medium-low. Cook rice for 5 minutes with lid on, until tender but not overly soft (like the consistency of rice.)
Remove from heat, season to taste, and serve immediately.
The pinch of sugar in this recipe might seem odd, but trust me - it's necessary to balance out the slightly bitter flavor of a cruciferous vegetable like cauliflower.When properly balanced using the right amount of added salt and sugar (and it doesn't take much), this dish will taste a lot less like cauliflower and a lot more like rice.
Mexican Cauliflower Rice from How Do You Food -- https://howdoyoufood.com/mexican-cauliflower-rice/