I’m so sorry it’s been a while since I’ve posted a new recipe. Sometimes life just gets in the way! I haven’t stopped cooking, though, and I have a few different recipes that are waiting to be shared. I would love to say that it’s a bunch of meat dishes, since I need a few more of those on the blog, but of course, it’s my beloved veggies that come first.
In Colorado, this time of year is chile roasting season. Pueblo, in particular, is known for its Pueblo chile – hotter than an Anaheim but still not habanero-hot, the Pueblo chile is meaty and flavorful and we use it for everything. Green chile (the sauce/stew, not just the chile itself) covers just about anything here from burritos to eggs to biscuits and you can do anything you want with the plain chile – I’ve even used them to replace a hamburger bun and it was delicious. We like to get our chiles roasted by the bushel and you can find that being done at farmers markets, in front of supermarkets, and at the Pueblo Chile and Frijoles festival. The air smells fantastic, even if your eyes might sting a little bit.
Since green chiles are a tradition here, I really couldn’t imagine going through fall without sharing a recipe with you that’s filled with them. If you can’t get your hands on some Pueblo chiles, you can use Anaheim or poblano chiles. You’ll just want to be sure to roast them first and you might add a jalapeno or Serrano to kick up the heat a bit. This version of cauliflower rice is currently my favorite! Happy fall!
Green Chile Cauliflower Rice
1/2 large head of cauliflower
1 tsp. salt
1Tbsp. lard, bacon grease, or F.O.C. (fat of choice)
1/2 onion, chopped
1-3 Pueblo green chiles (depending on how hot you like it), roasted and chopped
1/4 c. full fat coconut milk
1 Tbsp. lime juice
1) First, rice the cauliflower. Roughly chop the florets and place in a food processor with an s-blade. Pulse about 10 times until the cauliflower resembles grains of rice. This may take a few batches so that it doesn’t turn to mush. Place in a microwave-safe bowl and microwave the “rice” for 6 minutes. Let cool slightly.
2) In a large sauté pan, melt lard over medium-high heat. Sauté the onion for about 5 minutes, until translucent. Add the cauliflower, salt and green chiles and cook for about 5 minutes more.
3) Turn off the heat and add the coconut milk and lime, stirring to combine. Taste to adjust the seasonings and serve.