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Spanish Cauliflower Rice
This easy One Pot Vegan Spanish Cauliflower Rice is full of sweet and smoky flavors and super easy to make! A great, healthy low carb alternative to white rice packed with nutrients. Gluten-Free, Paleo, Low Carb, Whole30, and Plant-Based.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 5782 kcal
Course:
Side Dish , Main Course
Cuisine:
Spanish , American
Ingredients
- 2 cups grated or shredded cauliflower
- 1 and half large tomato divided or 1 1/4 cup chopped
- 1/4 cup chopped onion
- 1 tsp ground cumin
- 1 tsp chili powder blend
- 1/2 tsp smoked paprika
- 1 tbsp pickled jalapeno
- 1/2 tsp salt
- 1/4 cup red or green bell pepper chopped
- cilantro and lime juice for garnish
Instructions
- Rice the cauliflower florets if you have not already in a food processor by pulsing it a few times. (See tips for perfect rice)
- Then blend 1 tomato, onion, Jalapeno and spices until pureed smoothly.
- Add this blended mixture to a skillet and heat over medium heat and let it cook for 3-4 minutes until the onion does not smell raw anymore.
- Add the bell peppers and rest of the chopped tomato and cook for a minute.
- Add the cauliflower and mix and toss well. Cover, reduce the heat to medium-low and cook for 5 minutes
- Open the cover, add some lime juice. If cauliflower is not cooked to preference then continue to cook for another 2 minutes else fluff and taste and adjust for flavor and cover again for 2-3 minutes for it to steam.
- Garnish with cilantro and salsa and lime wedges, Store refrigerated up to 4 days
Cup of Yum
Notes
- Cut the cauliflower head into small florets equal in size. Try to make them as even as possible to allow for even “ricing”.
- When making bigger amounts of cauliflower rice, or if you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor.
- Pulse a few times until it resembles coarse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even.
- Do not squish or press the grated cauliflower or the cooked cauliflower rice.
- Fluff the cauliflower rice before and after cooking for perfect fluffiness.
- Cook the rice till just about done. Longer cooking time will make mushy cauliflower.
- Depending on the moisture content, you may have to cook the Spanish Cauliflower Rice some time uncovered.
- Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.
Nutrition Information
Serving
1/2
Calories
57.82kcal
(3%)
Carbohydrates
11.56g
(4%)
Protein
3.25g
(7%)
Fat
0.92g
(1%)
Saturated Fat
0.15g
(1%)
Sodium
634.41mg
(26%)
Potassium
550.63mg
(16%)
Fiber
4g
(16%)
Sugar
5.3g
(11%)
Vitamin A
1638.22IU
(33%)
Vitamin C
81.89mg
(91%)
Calcium
37.46mg
(4%)
Iron
1.53mg
(9%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 5782
% Daily Value*
| Serving | 1/2 | |
| Calories | 57.82kcal | 3% |
| Carbohydrates | 11.56g | 4% |
| Protein | 3.25g | 7% |
| Fat | 0.92g | 1% |
| Saturated Fat | 0.15g | 1% |
| Sodium | 634.41mg | 26% |
| Potassium | 550.63mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5.3g | 11% |
| Vitamin A | 1638.22IU | 33% |
| Vitamin C | 81.89mg | 91% |
| Calcium | 37.46mg | 4% |
| Iron | 1.53mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.