Paleo Poblano Chile Cauliflower Rice

My sister in law’s mother in Guadalajara Mexico makes the most amazing green rice using a poblano chile. The rice is cooked in a beautiful poblano chile, onion broth and then topped with Mexican cheese and Mexican cream. It is delicious. The Poblano give it am amazing flavor without being too spicy. I wanted to recreate it using cauliflower and change it ever so slightly to make it Paleo friendly.


1 Head of Cauliflower
1 Poblano Chile
1/2 Medium Yellow Onion
1/2 tsp Sea Salt
1/4 c Chicken Stock
1 T Coconut Oil
3 T Cashew Cream

In a blender or food processor, bled the Poblano Chile, Onion, Sea Salt, and Chicken Stock. Grate the cauliflower either with a hand grater or in the food processor. Heat the coconut oil over medium heat and add the Poblano Chile mixture. Heat until it is simmering. Add the Cauliflower and a cook altogether until the liquid is gone and has mixed into the cauliflower and the cauliflower is cooked through. Add more salt and fresh ground pepper to taste. Serve with a drizzle of cashew cream on top.

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