Name: Spanish Cauliflower Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup diced onion; 1 Tablespoon olive oil; 12 ounces frozen riced cauliflower (1 bag); 2 Tablespoon tomato paste; 10 ounces Rotel diced tomatoes and green chiles (1 can, drained); 1 teaspoon cumin; ½ teaspoon chili powder; 1 teaspoon minced garlic; salt and pepper, to taste

This post may contain affiliate links. Read our disclosure policy.

I don’t mind meal planning, but somehow I always struggle when it comes to thinking of new side dishes my family will actually eat. My kids are in a semi-picky stage right now, but we try to introduce some sort of veggie at each meal. They downed this entire recipe, and I wasn’t the slightest bit upset about them eating their veggies so quickly. 🙂

What is riced cauliflower?

Riced cauliflower is just cauliflower that has been finely diced. It’s shape and texture is similar to rice. This recipe comes together rather quickly, especially if you’re using pre-packaged riced cauliflower.If you don’t want to use the frozen kind, you can always buy riced cauliflower fresh. You can also make your own by blending a head of cauliflower in a food processor or high-power blender.

Is riced cauliflower healthy?

Riced cauliflower is packed with nutrients. One cup has 50% of your daily recommended value of vitamin C. It is also relatively low-calorie. One cup of cooked cauliflower rice has about 25 calories, and one cup of cooked brown rice has about 218. Cauliflower rice is also gluten free, high in fiber, and low carb. It has 5g of carbs per cup, compared to 46g of carbs per cup of brown rice.

Recipe Ingredient Notes

To make our Spanish cauliflower rice, you will need the following ingredients:

Onion
Frozen riced cauliflowr
Tomato paste
Rotel diced tomatoes and green chiles
Cumin
Chili powder
Garlic
Salt and pepper

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Spanish Cauliflower Rice Recipe

In a large skillet over medium heat, saute diced onion in olive oil until tender. Depending on how small your onion is diced, this will take about 5 minutes.
Increase the heat to medium-high. Add the frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to saute for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
Serve warm and enjoy.

Recipe Notes

This cauliflower rice will last about 3-5 days in an airtight container in the refrigerator.

Enjoy More Delicious Rice Side Dishes

Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.

A white bowl filled with cooked Spanish cauliflower rice mixed with tomatoes and onions sits on a dark countertop.

Spanish Cauliflower Rice Recipe

5 from 9 votes

This low-carb Spanish cauliflower rice is a quick and easy side dish that is full of vegetables and flavor.

6 people

Prep Time 5

Cook Time 15

Total Time 20

Save Print Review Pin

Ingredients

▢ ½ cup diced onion
▢ 1 Tablespoon olive oil
▢ 12 ounces frozen riced cauliflower, 1 bag
▢ 2 Tablespoon tomato paste
▢ 10 ounces Rotel diced tomatoes and green chiles, 1 can, drained
▢ 1 teaspoon cumin
▢ ½ teaspoon chili powder
▢ 1 teaspoon minced garlic
▢ salt and pepper, to taste

Equipment

Instructions

In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
Serve warm.

Notes

This cauliflower rice will last about 3-5 days in an airtight container in the refrigerator.

Nutrition

Calories: 55 kcal · Carbohydrates: 7 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Sodium: 68 mg · Potassium: 343 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 191 IU · Vitamin C: 34 mg · Calcium: 37 mg · Iron: 1 mg

Cuisine: Spanish

Cost: $7

Author: Steph Loaiza

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Kiere Hoyt says:

I made this rice for my family tonight and it was such a big hit. We have adopted a KETO lifestyle and with this rice, we did not have to miss our Spanish rice with our meal. It was so good!

Ann says:

Great recipe but thought it was missing something. So, I added a few chopped up green olives. Perfect.
Thanks so much. I’m always looking for new ways to use riced cauliflower.

Cynthia Battis says:

Please include the nutritional breakdown with your recipes. As a diabetic I need to know the carbs and fiber content.

Cyd says:

You can add the ingredients into MyFitnessPal app.

Sherry says:

This is one of the best Spanish rice recipes and I’m Mexican and I make the real thing but since I went to keto I’ve been trying to find one with Cauliflower and this is perfect

Paula says:

As a diabetic (and Mexican) I needed something to replace Spanish rice. This recipe is delicious. I will be making it again.

Cindy says:

Tastes better the next day. Cauliflower needed time to absorb the great added flavors

Lark G. says:

You weren’t kidding. This was super easy and quick. I omitted the tomato paste and added green olives. It was delicious. I fooled my husband and I didn’t mean to. He said it was awesome Spanish rice. I said you know it’s not rice, right? He said he thought it was a short grain rice. He loved it! It was a perfect side dish to Baja baked salmon and fresh guacamole. Thank you.

Whitney says:

Delicious! I’m not a huge cauliflower fan but this was awesome and so easy. Thanks for a great recipe!

Tessa S. says:

Made this with fajitas and didn’t feel like a diet food at all great recipe!

Emma B says:

Can this be reheated? If so, is this best done on the stove top or microwave? I am excited to make this but cook for one and always have leftovers!

Momma Cyd says:

We are all about simple and easy and usually reheat everything in the microwave.

Jennifer Dahl says:

I’ve found the best way to get cauliflower to have a more rice texture, is to fry it till almost brown, or brown depending on its use.

Harold Williams says:

This recipe is is easy and very delicious. I’m doing a low carb zero sugar diet and cauliflower has been my go to for sides. This is so flavorful! Thank you!

Rebecca Lopes says:

I have made this recipe many times and think it’s great. Growing up with my mother’s Spanish rice that was awesome, but now we are trying to watch our carbs and this recipe really tastes like Spanish rice. Even the texture is great. I added fresh garlic and some oregano and it was pretty perfect.

Jackie Kerr says:

What’s the serving size?

Bobbi @ Six Sisters says:

The serving size is 1/6 of the recipe. That can vary depending on the exact amounts of each ingredient you use. It’s about 4 ounces per serving

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kiere Hoyt says:

I made this rice for my family tonight and it was such a big hit. We have adopted a KETO lifestyle and with this rice, we did not have to miss our Spanish rice with our meal. It was so good!
Ann says:

Great recipe but thought it was missing something. So, I added a few chopped up green olives. Perfect.
Thanks so much. I’m always looking for new ways to use riced cauliflower.
Cynthia Battis says:

Please include the nutritional breakdown with your recipes. As a diabetic I need to know the carbs and fiber content.
Cyd says:

You can add the ingredients into MyFitnessPal app.
Sherry says:

This is one of the best Spanish rice recipes and I’m Mexican and I make the real thing but since I went to keto I’ve been trying to find one with Cauliflower and this is perfect
Paula says:

As a diabetic (and Mexican) I needed something to replace Spanish rice. This recipe is delicious. I will be making it again.
Cindy says:

Tastes better the next day. Cauliflower needed time to absorb the great added flavors
Lark G. says:

You weren’t kidding. This was super easy and quick. I omitted the tomato paste and added green olives. It was delicious. I fooled my husband and I didn’t mean to. He said it was awesome Spanish rice. I said you know it’s not rice, right? He said he thought it was a short grain rice. He loved it! It was a perfect side dish to Baja baked salmon and fresh guacamole. Thank you.
Whitney says:

Delicious! I’m not a huge cauliflower fan but this was awesome and so easy. Thanks for a great recipe!
Tessa S. says:

Made this with fajitas and didn’t feel like a diet food at all great recipe!
Emma B says:

Can this be reheated? If so, is this best done on the stove top or microwave? I am excited to make this but cook for one and always have leftovers!
Momma Cyd says:

We are all about simple and easy and usually reheat everything in the microwave.
Jennifer Dahl says:

I’ve found the best way to get cauliflower to have a more rice texture, is to fry it till almost brown, or brown depending on its use.
Harold Williams says:

This recipe is is easy and very delicious. I’m doing a low carb zero sugar diet and cauliflower has been my go to for sides. This is so flavorful! Thank you!
Rebecca Lopes says:

I have made this recipe many times and think it’s great. Growing up with my mother’s Spanish rice that was awesome, but now we are trying to watch our carbs and this recipe really tastes like Spanish rice. Even the texture is great. I added fresh garlic and some oregano and it was pretty perfect.
Jackie Kerr says:

What’s the serving size?
Bobbi @ Six Sisters says:

The serving size is 1/6 of the recipe. That can vary depending on the exact amounts of each ingredient you use. It’s about 4 ounces per serving