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Cauliflower Arroz con Pollo

by Livestrong_Recipes  |  Oct 15, 2018

Cauliflower Arroz con Pollo
Photo Credit: Leslie Harris de Limón
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • 30 m

Made with fresh ingredients, this flavorful dish is seasoned with onion, tomato, and garlic, along with an assortment of herbs and spices like ground ancho chile powder, dried Mexican oregano, ground cumin, and just a pinch of saffron. The taste of old-world cuisine with a modern twist.



  • 1/2 cup Roma Style Tomatoes, Diced
  • 3/4 cup Onion, Diced White
  • 1 clove garlic
  • 1 cup Water, tap, well
  • 2 tbsp Extra Virgin Olive Oil
  • 6 oz grilled boneless, skinless chicken breast
  • 1 Ancho Dried Chile
  • 1/4 tsp Oregano
  • 1/2 g Cumin, Ground
  • 1 head medium Cauliflower, raw
  • 1 pinch Spices, saffron
  • 1/2 cup Anaheim Peppers


1 Puree half of the tomatoes, onion, garlic and water in a blender until smooth.
2 Heat the olive oil in a large skillet over high heat. Sauté the chicken until no longer pink.
3 Season the chicken with the dried ancho chile powder, oregano, salt, and ground black pepper to taste. Continue to cook the chicken until lightly browned.
4 Stir in the cauliflower, tomato-onion puree, and the pinch of saffron. Stir gently to combine.
5 Bring to a boil over high heat. Cover and reduce heat to medium-low heat; let simmer for 15-to-18 minutes until all of the liquid has evaporated.
6 Remove from heat and let set for 5 minutes before serving.
7 Garnish the sliced Anaheim chiles and tomatoes.