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.
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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.
Recipe
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 ¼ teaspoon 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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