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Spanish Cauliflower Rice Recipe

Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: cauliflower, cauliflower rice, low carb, rice side dish
Servings: 6
Calories: 55kcal


  • Large Skillet
  • Wooden Spoon


  • 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.


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