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. This Spanish Cauliflower Rice is basically ALL vegetables, but tastes like our favorite homemade Spanish Rice.
They downed the entire batch, 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.
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.
How to make Spanish Cauliflower Rice:
This recipe comes together in just two easy steps.
Step 1: 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.
Step 2: 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.
What to serve with Spanish Cauliflower Rice:
This cauliflower rice will last about 3-5 days in an airtight container in the refrigerator.
Want to know what to serve with our cauliflower rice? Try it as a side to our delicious White Chicken Enchiladas!
Looking for more cauliflower-inspired recipes?
Spanish Cauliflower Rice Recipe
- ½ cup diced onion
- 1 Tablespoon olive oil
- 12 ounces frozen riced cauliflower 1 bag
- 2 Tablespoons 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
- 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.
- This cauliflower rice will last about 3-5 days in an airtight container in the refrigerator.
- Large Skillet
- Wooden Spoon
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