Try this Spanish-style cauliflower rice on your next enchilada or taco night for a wholesome, vegetable-based side dish. Cauliflower rice is a great alternative to rice for those times when you want to get more vegetables on your plate. In this recipe, tomato, jalapeño, and ground cumin give riced cauliflower a flavor boost.
This Spanish inspired cauliflower rice is delicious along side grilled tacos, or enchiladas with lovely fresh pineapple and mango salsa on the side and big bowls of tortilla chips.
I crave fresh, bright food with spice and a bit of attitude.
The next time you make tacos or enchiladas, serve this bright and flavorful cauliflower rice with it for a low-carb but totally delicious side dish.
This isn’t rice, but it’s a great way to incorporate more vegetables into your weekly meal plan.
If you like this recipe, try my Indian Spiced Cauliflower next.
Ingredients
See the recipe card for exact amounts.
- onion, celery, jalapeño: Starting the dish with this trio adds an aromatic burst of flavor.
- garlic: more flavor!
- cauliflower: this is the base of the dish, giving a light and fluffy texture and mild flavor. Rice your own, following instructions below or use store-bought rice cauliflower.
- tomato paste and ground cumin: deepens the savory flavor.
- cilantro: for a fresh garnish.
Substitutions
- cauliflower: try riced broccoli instead for a similar effect.
- cilantro: Not a fan of cilantro? Try fresh parsley or green onions instead.
Instructions
Prep Tips
Step 1. ‘Rice’ the cauliflower.
- Cut a large head of cauliflower in half.
- Trim off the stem and cut it into florets.
You can now ‘rice’ it in one of three ways.
1. Pulse it in a food processor with an “S” blade.
2. Pop them through the shredding disc of your food processor.
3. Grate it like cheese on the large holes of a hand held box grater.
You should end up with about 3-4 cups cauliflower. (Go ahead and prep the other half of your cauliflower and then freeze it for next time!)
Step 2. Cook the cauliflower rice.
- Heat a frying pan (I use cast iron) over medium heat.
- Add the oil and then the onion, cauliflower and jalapeño.
- Cook for a few minutes until they start to soften.
- Add the cauliflower and cook for 5-6 minutes. It should get a bit of color but not get mushy at all.
- Add the garlic and cook for about 30 seconds.
- Next add the tomato paste, and cumin. Cook for 1-2 minutes to bring out the flavor.
- Add the water and bay leaf.
- Cook for a few minutes, until the water cooks off. This helps to evenly incorporate the tomato paste into the entire dish.
- Season with salt and pepper and serve.
- Garnish with a squeeze of lime to brighten it up and fresh cilantro.
Try store-bought riced cauliflower to make this dish even easier!
Tips for making cauliflower rice
What to serve with Spanish-style cauliflower rice
Try this cauliflower rice in a burrito bowl, adding black beans, corn, salad greens, tortilla chips, salsa, guacamole, and yogurt.
Storage
Store leftover cauliflower rice in the fridge in an airtight container for 3-4 days. Reheat in a skillet over medium heat until warm or in the microwave.
FAQs
Cauliflower rice is vegetable-based substitute for traditional rice. To make this low-carb alternative, simply toss cauliflower florets into a food processor or shred them using the shredding disc until you achieve a rice-like texture.
Spanish Style Cauliflower Rice
Ingredients
- 1 tablespoon oil
- ½ head cauliflower about 3-4 cups when riced
- ½ small onion diced
- 1 celery diced
- 1 jalapeño minced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- ¼ cup water
- 1 bay leaf
- ½ teaspoon ground cumin
- Salt and pepper to taste about 1/4 tsp each
- Squeeze of lime juice
- Cilantro for garnish (optional)
Instructions
- To ‘rice’ the cauliflower, either send it through the shredding disc on your food processor, pulse it a few times with the S blade, or grate with the large holes on a box grater. Set aside until needed.
- Heat the oil in a pan, over medium heat.
- Add the onion, celery and jalapeño and cook until soft, about 5 minutes
- Turn the heat up to medium-high and add the cauliflower, then cook for another 5-6 minutes, until it's cooked through, but still a little crisp.
- Add the garlic and cook for about 30 seconds, just until fragrant, being careful not to burn it.
- Add the tomato paste, and cumin and sauté a minute or two to bring out the flavor. Add the water and bay leaf and stir.
- Simmer for 5-7 minutes until water has cooked off. Season with salt and pepper. Serve. Garnish with a squeeze of lime and fresh cilantro.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on June 18, 2018.
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