Recipe: Texy Mexy skillet

After Andy’s Type 2 Diabetes diagnosis, we had to relearn how to eat. No longer could Friday nights involve 2 large pizzas (1 for each of us! Don’t judge. There were leftovers. Sometimes.), and we couldn’t pop into the 24 hour donut place down the street at midnight on Saturdays just because “we felt like it”.

At first we struggled. Veggies just didn’t hit the spot the way a blueberry cake donut did. But we adjusted out of necessity, and then out of actually wanting to adjust. We realized that as our lifestyle changes took effect, we felt better than we ever did before. Not to mention the weight loss and blood sugar numbers coming down.

I read a lot of food blogs and there’s a lot of food out there that Andy and I can’t eat. I’ve learned how to take the idea of a recipe and update it with ingredients that Andy and I love. This recipe–based on this recipe from The Kitchn–is a testament to how our eating habits have evolved. The original recipe includes rice, corn, and beans–a classic Tex Mex combination–all things that Andy and I avoid, or at least try to keep to a bare minimum. I knew that I could add extra peppers, onions, and swap the rice for cauil-rice and have a great meal. And indeed it is!

You’ll notice the lack of protein in this dish–Andy and I typically eat this with fried eggs and salsa on top.

1 head cauliflower
1-2 tablespoons high-heat cooking oil (I use avocado)
1 onion, chopped
1 red pepper, chopped
1-2 jalapenos, chopped
1-2 tablespoons cumin
1 tablespoon chile powder
1/2 teaspoon chipotle powder
1 can diced fire-roasted tomatoes, drained of as much juice as possible
4-6 ounces grated cheese (optional)
salt
pepper
sliced avocado
salsa

Preheat oven to 425 degrees.

Run the cauliflower through your food processor with the shredding blade attached. Alternatively, grate the cauliflower until it is the size of rice. Set aside.

In an oven-proof skillet saute the onions and both peppers with a healthy pinch of salt until onions are translucent. Add the spices, stir to combine, and let cook for a minute or two until everything smells “toasty”. Add the tomatoes and stir again.

Stir in the cauliflower with another large pinch of salt and a few grinds of the peppermill. Make sure all the onions and peppers are distributed and the cauliflower is fully coated with the spices. If you’re adding cheese stir it in now and pop the entire skillet into the oven for 20-25 minutes until brown and the cheese has melted thoroughly. I like ours with little charred bits of cauliflower on top. If you’re not of that persuasion, keep an eye on it around the 15 minute mark.

Serve with eggs (fried or scrambled), sliced avocado, and copious amounts of your favorite salsa or hot sauce.

If you’re curious about the name “Texy Mexy”, it’s an inside family joke. Ask me about it in person sometime and I’ll tell you.

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