Garden Mains · Tex-Mex
Cauliflower Rice with Smoky Vegetable Chili
A quick, smoky chili of red pepper, carrot, sweet corn and edamame simmers in a cumin-spiked tomato sauce. It is spooned over garlicky cauliflower rice for a light yet filling bowl packed with color.
Test kitchen note: Squeeze the grated cauliflower in a towel before cooking; removing the moisture keeps the rice fluffy instead of wet.
Method 6 steps
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Heat 1 tablespoon oil in a saucepan and cook the onion, carrot and half the garlic for 5 minutes.
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Add the red pepper, chili powder and cumin and stir for 2 minutes.
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Pour in the tomatoes, corn, edamame and 1/3 cup water and simmer 12 minutes until thick. Season with salt.
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Squeeze the grated cauliflower in a clean towel to remove excess moisture.
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Heat the remaining oil in a wide skillet, add the rest of the garlic, then the cauliflower and a pinch of salt. Cook 5 to 6 minutes, stirring, until tender but not mushy.
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Divide the cauliflower rice between bowls, spoon the chili in the center and top with cilantro.
That is the whole pie. Enjoy every slice.
Pairs well with
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