A delicious and healthy twist on traditional rice dishes, packed with vegetables and spices.
Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
Pulse in small batches to ensure even processing.
Dice the garlic, onion, bell pepper, celery, and zucchini.
Keep the vegetable pieces uniform for even cooking.
Heat a large skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding vegetables to prevent sticking.
Sauté the garlic, onion, bell pepper, celery, and zucchini until softened.
Stir frequently to avoid burning.
Add the cauliflower rice to the skillet and mix well.
Ensure the cauliflower is evenly mixed with the vegetables.
Pour in the vegetable broth and stir in the tomato paste and spices.
Adjust the seasoning to taste as you cook.
Cook over low heat until the cauliflower is tender and resembles cooked rice.
Add more broth if needed to maintain a moist texture.
Serve the cauliflower veggie rice warm, garnished with fresh herbs if desired.
Pair with your favorite protein for a complete meal.
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