SPANISH CAULIFLOWER RICE

5 from 1 vote

This Spanish cauliflower rice is a must-try! Packed with bold tomato sauce and authentic spices, it’s the perfect flavorful side dish that’s quick and easy.

Prep Time10

Cook Time10

Total Time20

Course: Sides

Cuisine: Mexican

Keyword: cauliflower Spanish rice, Spanish cauliflower rice, Spanish riced cauliflower

Servings: servings

Ingredients

12 ounces frozen riced cauliflower
4 light sprays of olive oil
1/2 cup finely diced white onion
2 garlic cloves crushed
1/2 cup tomato sauce
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/8 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup frozen peas or carrots optional
fresh cilantro for garnish

Instructions

Lightly spray a large skillet with olive oil over medium heat. Then, add the diced onion and crushed garlic to the skillet. Sauté for 2-3 minutes until the onions are soft and translucent.
Add the frozen riced cauliflower to the skillet and sauté for 4-5 minutes, to remove any excess moisture and for the cauliflower to become slightly tender.
Pour in the tomato sauce, smoked paprika, cumin, chili powder, salt, and pepper. Stir to coat the cauliflower rice evenly and let it cook for an additional 3-4 minutes.
If desired, add the optional frozen peas or carrots. Stir and cook for another 2-3 minutes until everything is heated through.
Remove the Spanish cauliflower rice from the heat and garnish with chopped fresh cilantro. Serve it as a side dish with your favorite Mexican meal or enjoy it as a standalone dish.

Video

Notes

Serving: For the best flavor, enjoy this Spanish cauliflower rice warm after making it. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a pan for 2-3 minutes or until warmed through.
Meal Prep: You can easily double or triple this recipe to serve a crowd or have leftovers for the week! Just make sure to use a larger skillet to allow the cauliflower to cook evenly, and adjust the cooking time if needed.
Fresh Cauliflower: If using fresh cauliflower, chop it into florets and pulse it in a food processor until it resembles rice. You’ll need about one medium head of cauliflower for this recipe or 12 ounces of fresh riced cauliflower. When cooking the fresh riced cauliflower, add a couple tablespoons of water or additional olive oil and increase the cooking time by 2-3 minutes.

WW Points™: 0 points per serving

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Nutrition