Spanish Cauliflower Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
5782 kcal
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Course
Side Dish, Main Course
Spanish Cauliflower Rice
Description
The recipe starts by pulsing cauliflower florets in a food processor until they resemble coarse rice grains, ensuring an even texture. Separately, a mixture of tomato, onion, fresh jalapeno, and spices including cumin, chili powder, and smoked paprika is blended into a smooth puree. This puree is cooked briefly until raw onion aroma dissipates, then combined with chopped bell peppers and remaining tomato pieces.
The cauliflower rice is then added to the skillet and cooked covered over low heat to soften while preserving texture. Lime juice and fresh cilantro are added at the end for brightness and herbal notes. Careful cooking prevents the cauliflower from becoming mushy.
This dish serves as a flavorful, vegetable-forward side that complements various mains. The freshness of the lime and cilantro lifts the smoky and mildly spicy flavors.
Tips include processing cauliflower in batches for even ricing, fluffing the rice before and after cooking for the best texture, and cooking just until tender to avoid mushiness. The dish holds well refrigerated up to four days.
Ingredients
- 2 cups cauliflower grated or shredded
- 1 tomato or 1 1/4 cup chopped, half large, divided
- 1/4 cup onion chopped
- 1 tsp cumin ground
- 1 tsp chili powder blend
- 1/2 tsp smoked paprika
- 1 tbsp pickled jalapeno
- 1/2 tsp salt
- 1/4 cup bell pepper red or green, chopped
- cilantro lime juice; for garnish
- lime 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
Notes
- Cut cauliflower into evenly sized florets for uniform ricing.
- Rice cauliflower in batches if using a small food processor to ensure consistent texture.
- Fluff the cauliflower rice before and after cooking for optimal lightness.
- Cook the rice just until tender to prevent mushiness; additional uncovered cooking time may be needed depending on moisture.
- Store any leftovers in a sealed container refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 5782 kcal
% 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.
User Reviews
Overall Rating
5
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