Spanish Cauliflower Rice

This take on Spanish cauliflower rice is going to quickly become one of your favorite side dishes of all time. It is infused with vibrant tomato flavor, delicious herbs and spices and takes very little time to prep and cook. It is gluten free, paleo, vegan, low carb, keto, and Whole30.

Course Side Dish

Cuisine Spanish

Keyword Spanish Cauliflower Rice

Prep Time 10

Cook Time 15

Servings

Calories 93kcal

Author Monica Stevens Le

Ingredients

1 large head of cauliflower cut into florets, see notes (about 4 cups)
2 tablespoons avocado oil
1 large yellow onion finely diced, about 2 cups
1 jalapeno de-seeded, if you don't like spicy
5 garlic cloves minced
1/4 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup bone broth, chicken broth or vegetable broth
2 heaping tablespoons tomato paste
chopped cilantro for garnish

Instructions

In the bowl of a food processor, add cauliflower florets. I like to do this in batches, making sure to not overcrowd my food processor bowl. Pulse several times until cauliflower florets have bee made into "rice" and repeat. This will make about 4 cups of riced cauliflower. Set aside.
Heat a large sauté pan over medium heat for 2 minutes. Add oil and let it heat up for another minute. Add in onions and jalapeños. Sauté over medium heat for about 5 minutes until onions are soft and fragrant, stirring occasionally.
Add minced garlic and sauté for 1 minute, stirring frequently. Pour in riced cauliflower and spices. Cook for 4 minutes, stirring often until soft. Add bone broth and stir to combine. Place a lid over the pan and let it cook for 2 minutes.
Remove the lid, and create a well in the center of the pan for tomato paste. Let it heat up and thin out for about 1 minute before thoroughly mixing everything together and cooking for another minute or two.
Remove the pan from the heat and set aside. Garnish with chopped cilantro and taste for additional seasoning.

Notes

You can use already riced cauliflower. Be sure to let it defrost first. You will need 4 cups total.

Nutrition