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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 10 votes
This low-carb Spanish cauliflower rice is a quick and easy side dish that is full of vegetables and flavor. 
Serving6 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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