Riced Cauliflower Fiesta Flats

These Riced Cauliflower Fiesta Flats are a flavorful twist on a Mexican-inspired dish, packed with creamy Greek yogurt, fresh cilantro, and spicy chorizo. By shaping the cauliflower mixture into rectangles, you’ll get a crispy, cheesy crust and a tender interior that’s sure to become a new favorite!

Ingredients

• 1 small head of cauliflower
• 1/2 cup plain Greek yogurt
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped scallions (green onions)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup shredded pepper jack cheese (divided)
• 1/4 cup chopped fresh tomatoes (such as cherry or grape tomatoes)
• 1/4 cup chopped cooked chorizo or Mexican-style sausage

Instructions

Preheat the oven to 400°F (200°C).

Rinse the cauliflower and remove the leaves and stem.

Cut it into florets and pulse in a food processor until it resembles rice.

In a large bowl, combine the “riced” cauliflower, Greek yogurt, cilantro, scallions, cumin, smoked paprika, salt, and pepper.

Mix well.

In a large skillet, heat the olive oil over medium-high heat.

Add the cauliflower mixture and cook for about 5 minutes, stirring occasionally, until it starts to soften.

Transfer the cauliflower mixture to a baking dish.

Top with half of the pepper jack cheese, chopped tomatoes, and cooked chorizo.

Using your hands, shape the mixture into 4 equal-sized rectangles, about 1/2 inch thick.

Sprinkle the tops with the remaining pepper jack cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.

Notes

Use a food processor to get the cauliflower to the right consistency – you want it to resemble rice, so pulse until it’s finely chopped but not mushy.

Be gentle when shaping the mixture into rectangles, as it can be delicate.

Don’t overmix the cauliflower mixture, or it’ll become too dense.

If using leftover chorizo, make sure it’s cooled to room temperature before adding it to the mixture.

For an extra crispy top, broil the flats for an additional 2-3 minutes after baking.

Be careful not to overcrowd the baking dish, as the flats need room to cook evenly.

These flats are best served immediately, but they can be refrigerated for up to a day and reheated in the oven until crispy.

Nutrional Value

• Calories: 320
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 350mg
• Total Carbohydrates: 20g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 22g