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Spanish Cauliflower Rice (to eat with Mexican Food)
This riced cauliflower is a great substitute for Spanish Rice! A great side dish for your Mexican food if you are trying to eat low-carb this January!
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 4 Servings
Calories: 121 kcal
Course:
Side Dish
Cuisine:
Spanish
Ingredients
- 1 large head cauliflower
- 2-3 small carrots
- 2 tablespoons butter
- 1 & 1/2 teaspoons chicken bouillon *
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 8-oz. can tomato sauce most of the can
- chopped cilantro to garnish
Instructions
- Slice the cauliflower in half, then in half again. Cut off the stem from each quarter and discard. (see photos)
- Chop the cauliflower into 1-inch pieces. Place 1/3 of the cauliflower into a food processor and pulse in 1-second intervals until it looks like rice. Remove to a bowl and repeat twice more (I usually do 3 batches per head of cauliflower).
- Peel a couple carrots and roughly chop. Add to the food processor and pulse again until it looks the same as the cauliflower.
- Meanwhile, in a large skillet melt the butter over medium-high heat. Add the chicken bouillon and stir together. When it is hot, add the cauliflower and carrots.
- Add salt, chili powder, and cumin.
- Stir occasionally for about 7-10 minutes, or until the veggies are tender.
- Slowly stir in the tomato sauce. You don't have to add the entire can. Just until it looks good to you.
- Cook for another 2 minutes. Add more seasonings to taste.
- Remove from heat, sprinkle with cilantro, and serve hot!
Cup of Yum
Notes
- *I use Better Than Bouillon.
Nutrition Information
Serving
1cup
Calories
121kcal
(6%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
15mg
(5%)
Potassium
759mg
(22%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
4952IU
(99%)
Vitamin C
103mg
(114%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 121
% Daily Value*
| Serving | 1cup | |
| Calories | 121kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Potassium | 759mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4952IU | 99% |
| Vitamin C | 103mg | 114% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.