Smoky Spanish Cauliflower Rice (One-Pot Vegan)

Method

1. If you haven't already, pulse the cauliflower florets in a food processor until they resemble rice grains. (See tips for perfect texture.)
2. In a blender, combine 1 tomato (save the remaining half for later), the chopped onion, pickled jalapeno, cumin, chili powder, smoked paprika, and salt. Blend until completely smooth.
3. Pour the blended mixture into a skillet and set over medium heat. Cook for 3–4 minutes, stirring occasionally, until the raw onion smell disappears and the mixture thickens slightly.
4. Add the chopped bell pepper and the remaining chopped tomato. Cook for 1 minute, stirring.
5. Add the grated cauliflower to the skillet. Toss and stir well to coat everything with the sauce. Cover the skillet, reduce the heat to medium-low, and cook for 5 minutes.
6. Remove the lid. Squeeze a little lime juice over the rice. If the cauliflower is still too firm for your liking, cook uncovered for another 2 minutes. Otherwise, fluff with a fork, taste and adjust seasoning, then cover again and let steam off the heat for 2–3 minutes.
7. Garnish with fresh cilantro, salsa, and lime wedges. Store leftovers in the refrigerator for up to 4 days.