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

Spanish Style Cauliflower Rice

Try this Spanish-style cauliflower rice on your next enchilada or taco night for a low-carb and flavorful side dish.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Side Dish
Cuisine: Mediterranean Inspired, Tex-Mex Inspired
Servings: 2
Calories: 138kcal
Author: Jacqueline Piper

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

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