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Home » Recipes » Side Dish

Spanish Style Cauliflower Rice

Modified: Jan 18, 2024 · Published Jun 18, 2018 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links. Read our privacy policy.

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Orange cauliflower rice in two stacked white bowls with text for Pinterest.
Orange cauliflower rice in two stacked white bowls with text for Pinterest.
Orange cauliflower rice in two stacked white bowls with text for Pinterest.
Orange cauliflower rice in two stacked white bowls with text for Pinterest.

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.

Orange cauliflower rice in two stacked white bowls.
Jump to:
  • Ingredients
  • Substitutions
  • Instructions
  • Tips for making cauliflower rice
  • What to serve with Spanish-style cauliflower rice
  • Storage
  • FAQs
  • Recipe


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.

Orange cauliflower rice in two stacked white bowls.
  • 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.
Orange cauliflower rice in two stacked white bowls.

Instructions

Prep Tips

  • Prep everything before you start to cook.

Step 1. 'Rice' the cauliflower.

  1. Cut a large head of cauliflower in half.
  2. 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.

  1. Heat a frying pan (I use cast iron) over medium heat.
  2. Add the oil and then the onion, cauliflower and jalapeño.
  3. Cook for a few minutes until they start to soften.
  4. Add the cauliflower and cook for 5-6 minutes. It should get a bit of color but not get mushy at all.
  5. Add the garlic and cook for about 30 seconds.
  6. Next add the tomato paste, and cumin. Cook for 1-2 minutes to bring out the flavor.
  7. Add the water and bay leaf.
  8. Cook for a few minutes, until the water cooks off. This helps to evenly incorporate the tomato paste into the entire dish.
  9. Season with salt and pepper and serve.
  10. Garnish with a squeeze of lime to brighten it up and fresh cilantro.
Orange cauliflower rice in two stacked white bowls.
An icon with a black cast iron skillet and the word Tip in white handwritten font.

Try store-bought riced cauliflower to make this dish even easier!

Tips for making cauliflower rice

  • Cook tomato paste and spices brings out their flavor.
  • Make sure to not overcook the cauliflower. It takes only 5-6 minutes for the riced cauliflower to cook.
  • Customize it by adding different spices. Try this recipe in a burrito bowl.

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.

Orange cauliflower rice in two stacked white bowls.

FAQs

What is cauliflower rice?

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

Orange cauliflower rice in two stacked white bowls.
5 from 1 vote

Spanish Style Cauliflower Rice

Author : Jacqueline Piper
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 2
Try this Spanish-style cauliflower rice on your next enchilada or taco night for a low-carb and flavorful side dish.
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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

Cooking tomato paste and spices brings out their flavor.
Make sure to not overcook the cauliflower. It takes only 5-6 minutes for the riced cauliflower to cook.
Customize it by adding different spices. Try this recipe in a burrito bowl.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Fiber: 5g | Sugar: 6g | Calcium: 71mg | Iron: 2mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!

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.

Orange cauliflower rice in two stacked white bowls with text for Pinterest.

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