Mexican Riced Cauliflower

While Mexican Riced Cauliflower easily fits into low carb, keto, paleo, and Whole 30 eating plans, that is not why it gets cooked in my house.

I have been trying to sneak more vegetables into our meals.  When you live with a meat and potatoes kind of spouse, vegetables need to be, oh so carefully, eased into a diet.

This dish worked well for my purpose.  It was the perfect side dish for chicken fajitas.

At first glance it even resembled the normal Mexican rice I normally serve with Mexican inspired main dishes.

This Mexican Riced Cauliflower recipes uses frozen riced cauliflower, but feel free to make your own.  If you have read any of my other posts you know I am all about easy.  Frozen riced veggies are what I would consider easy.

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Beef Barbacoa

Is there anyone who doesn’t like Mexican food?

With Mexican restaurants being more abundant that any other international restaurants in any given town, you would guess that everyone likes it.  Well, guess again.  I have one in the household that doesn’t like Mexican food, at least the kind you get at a restaurant.

He will eat tacos and fajitas that I make at home, but they are not something I would consider remotely authentic.  Taco meat made with a packet of seasoning or chicken marinated in a different packet of seasoning are not my idea of Mexican cuisine.  But alas, I will make them just because both are easy and both will get eaten.  Midwest Quesadillas are considered Mexican to this person who shall remain nameless, delicious and addictive, but certainly not Mexican.

Now my idea of a Mexican dish look more like this Beef Barbacoa piled up in a burrito or burrito bowl.

I don’t know if this is authentic or not.  (I don’t know if Chipotle’s is authentic either, but it doesn’t stop me from eating there.)

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Curried Tomato Soup

Curried Tomato Soup is based on two of my favorite dishes: tomato bisque and Indian butter chicken. Growing up I always ate the Campbell’s Tomato Soup. Up until recently, this was our go-to tomato soup. That was until I learned to make a solid tomato soup on my own.

If you’ve never been to an Indian restaurant, shame on you. My local Indian restaurant isn’t well visited by the locals, which is unfortunate because I believe they have some of the best food in town. My absolute favorite dish at this restaurant is their butter chicken. Butter chicken is a spiced (but not a hot spice, think cinnamon, cardamon, etc.) tomoato and coconut milk sauce that is used to simmer dark meat chicken. It’s absolutely fantastic with an order of garlic naan.

Anyways, one day while eating butter chicken with my wife during lunch, I had the thought of smashing together our tomato soup recipe with a butter chicken recipe. Curried tomato soup is our final result after tinkering with this recipe. We have also discovered that this recipe goes extremely well with our Indian Spiced Meatballs. Just toss the meatballs directly into your soup and you’ll be amazed.

For this recipe, you’ll probably need to head to your local Asian/Indian market. The karai methi will most likely be one of the more difficult items to fine. Since the flavor is so unique, I don’t know where to begin in terms of substitutions. For the Indian chili power, cayenne will work just fine. For some reason, the chili powder we picked up at our asian market is an order of magnitude hotter than your standard chili powder (which I’m ok with), but you may need to add more cayenne.

Before your soup is finished cooking, I recommend you taste your soup and season to your liking. Salt is important in this dish to make it pop. Sometimes I also like to go with more garam marsala and chili powder. If you add more spices to your soup at the end, be sure to let it simmer another 10-15 minutes to ensure the flavors are well incorporated.


Curried Tomato Soup

An Indian spiced tomato soup.

  • Author: Ron unz
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 8 Servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian


  • 1 tbsp olive oil
  • 1 large onion
  • 3 tbsp. minced garlic or garlic paste
  • 2 cans San Marzano tomatoes (you can use fresh roman tomatoes, about 40-50 oz)
  • 1/2 cup cashews (this is not a typo)
  • 1/2 tbsp. garam marsala
  • 1 tbsp. Karai Methi
  • 1/4 tsp. indian chili powder (or more to taste)
  • 1 tbsp. paprika
  • 24 ounces coconut milk
  • Salt


  1. Saute the onion over medium-low in the olive oil until translucent
  2. Add the garlic and cook another minute
  3. Add the tomatoes, cashews, garam marsala, karai methi, chili powder, paprika
  4. Cook the mixture on low for 30-40 minutes
  5. Puree the soup in a blender until smooth
  6. Use a fine-mesh strainer to remove any large pieces
  7. Place the soup back over medium-low heat
  8. Add the coconut milk


Nutritional Calculators differ, please use your favorite calculator and kitchen scale to get accurate information if nutritional information is critical to your diet.


  • Serving Size: 3/4 cup
  • Calories: 300
  • Sugar: 2.38 g
  • Sodium: 74 mg
  • Fat: 28.5 g
  • Carbohydrates: 11.5 g
  • Fiber: 1.4 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg


Indian Spiced Lamb Meatballs

Indian Spiced Lamb Meatballs is a recipe my wife and I came up with because she managed to find ground lamb at the grocery store on sale. It was very reasonably priced, so she picked up a few pounds. I didn’t want to do the usual thing, like turning the meat into hamburgers, so this is the recipe we came up with.

It’s super delicious and features pretty easy to find Indian spices like garam marsala, cinnamon, and ginger. And it has a good bit of garlic. This recipe is great for an appetizer, parties, or tailgates. They also reheat well.

Since Indian Spiced Lamb Meatballs have no fillers, like bread crumbs or flour, they are perfectly suited for gluten-free, paleo, keto, and Whole30 diets.

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