Recipe: Richard's Spanish rice

By Richard Nunn - Meteorologist

JACKSONVILLE, Fla. - On this episode of Culinary Nunnsense I am turning cauliflower into rice ... ta daaaa!

I call it "Magic Spanish Rice," but it is really more like magic couscous.

Here is what you will need:

1 head of cauliflower
1/4 C diced yellow or red bell pepper
1/4 C diced green pepper
1/2 of a yellow sweet onion, small dice
1/4 C frozen whole peas
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 C chopped or diced tomatoes, canned are fine here
1 garlic clove
about 6-8 threads saffron
1-2 tablespoon olive oil
salt and pepper to taste

The tricky part of this dish is breaking down the cauliflower. Here is my tip: turn it upside down and with a sharp paring knife work from the stalk to the florets. Watch the video a couple of time if this is your first time.

Divide the cauliflower in to two or three piles. Take the cauliflower for a whirl, pulsing, until it looks like rice or couscous.

In a pan sauté the onion in the oil , until soft, about 5 minutes. Then add the bell peppers and the garlic. Sauté for an other 5 minutes. Add the cauliflower and spices and continue to cook until the water from the veggies has evaporated. In the last few minutes add the peas and tomatoes. These will heat through quickly. Take a bite or two and adjust the salt and pepper.

The color, texture and definitely the flavor are nearly identical to Spanish Rice or couscous, but you are saving loads of calories and getting some fiber to boot.

Yes, it is a healthier option at dinner time, but all you and your family or guests will notice is the amazing flavor. I think once you split from the grain and give cauliflower a try you too will be saying, there is "Nunn better."

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