I’d be lying if I said I love cauliflower. I’m the person who eats everything on the veggie tray except the clumpy white blobs of cauliflower. I’m not fooled by recipes that promise a butter-drenched bowl of pureed cauliflower tastes just like mashed potatoes, nor am I impressed by cauliflower sauces masquerading as fettuccine Alfredo or ranch.
I like riced cauliflower, though – when it’s seasoned heavily and tastes nothing like itself. That’s how this recipe for spicy cauliflower hash was born. It’s paleo, primal, gluten free, low carb, refined-sugar free, dairy free, and possibly Whole 30 friendly. I’m not 100% sure about the Whole 30 thing, but I’ll check and update this recipe with my findings.
Did you know you can buy riced cauliflower in convenient pouches at Trader Joe’s? No, the company didn’t pay me to tell you that (although I am an affiliate for a few other companies). If you prefer, you can make your own cauliflower rice. I don’t have my own recipe posted for cauliflower rice yet, but you can try this one. The site has lots of pictures, which is always nice.
Okay, who’s ready for some spicy cauliflower hash?
Drizzle some olive oil in a skillet and heat your red peppers and onions for a couple minutes.
Fun fact: Half a cup of red peppers contains more Vitamin C than an orange.
Dump your riced cauliflower on top of the veggies and add more olive oil. Sprinkle the cauliflower with salt, pepper, and garlic powder.
Saute everything for 7 to 10 minutes over medium heat, longer if desired. I like to wait until my riced cauliflower gets crispy and lightly browned. Mushy cauliflower rice reminds me of the bland cauliflower you find at buffets.
Add jalapenos toward the end of the 7 to 10 minutes mentioned above. You can also throw them in with the red peppers and onions at the beginning, but I like my jalapenos to retain some crispness.
Dump some spicy salsa in with the cauliflower rice and veggies. Simmer without a lid for 5 to 10 minutes.
You’ll notice your cauliflower actually looks like rice at this point. Kind of reminds me of a dish I used to get from the Chinese restaurant near my house back when I was just a little Missy.
Fry an egg toward the end of your cauliflower mixture’s simmer time. You’ll want the egg for your hash. Scrambled eggs work too, but I prefer to fry mine in olive oil.
Assemble your cauliflower rice and veggies on a plate or in a bowl. Top with guacamole, fresh cilantro, and egg.
I wonder if my neighbors think I’m weird when I walk outside and photograph my food on the porch? Natural sunlight makes everything look better.
Let’s drool over one more pic of my spicy cauliflower hash recipe:
Here’s my printable, Pinnable recipe for spicy cauliflower hash.