• Rice the cauliflower florets if you have not already in a food processor by pulsing it a few times.
• Then blend 1 tomato, onion, Jalapeno and spices until pureed smoothly.
• Add this blended mixture to a skillet and heat over medium heat and let it cook for 3-4 minutes until the onion does not smell raw anymore.
• Add the bell peppers and rest of the chopped tomato and cook for a minute.
• Add the cauliflower and mix and toss well. Cover, reduce the heat to medium-low and cook for 5 minutes
• Open the cover, add some lime juice. If cauliflower is not cooked to preference then continue to cook for another 2 minutes else fluff and taste and adjust for flavor and cover again for 2-3 minutes for it to steam.
• Garnish with cilantro and salsa and lime wedges, Store refrigerated up to 4 days.

Notes

• Cut the cauliflower head into small florets equal in size. Try to make them as even as possible to allow for even “ricing”.
• If you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor.
• Pulse a few times until it resembles coarse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even.
• Do not squish or press the grated cauliflower or the cooked cauliflower rice.
• Fluff the cauliflower rice before and after cooking for perfect fluffiness.
• Cook the rice till just about done. Longer cooking time will make mushy cauliflower.
• Depending on the moisture content, you may have to cook the Spanish Cauliflower Rice some time uncovered