Spanish Cauliflower Rice
Spanish cauliflower rice is a flavorful mix of vegetables and spices that will give you all the goodness of the classic but is gluten-free, keto, grain-free, vegan, and low-carb. A healthy side dish that you can make in less than 20 minutes!
Enjoy my spin on classic Spanish rice, a wholesome dish that tastes great with grilled or roasted vegetables, crispy tofu slices, or fresh avocado slices for a light yet filling meal.
Why You’ll Love This Spanish Cauliflower Rice Recipe
- So flavorful. Made with warm spices and aromatics, this cauli rice recipe is anything but bland and boring. Eating healthy has never been this appetizing!
- Low-carb rice alternative. It provides a similar texture and mouthfeel to traditional rice but with significantly fewer carbohydrates, perfect for those looking into reducing their daily carb intake.
- Healthy. Cauliflower is a good source of essential vitamins and minerals, including vitamin C, vitamin K, vitamin B6, folate, potassium, and fiber.
- Easy from scratch recipe. It will take you less than 20 minutes to make cauliflower rice from scratch! Using a food processor will certainly speed things up for you.
- Versatile. You can serve this on bowls topped with your choice of entrée, on burritos and tacos, or served as part of your Tapas spread.
- Easy to modify. Feel free to use other herbs and spices like saffron, red pepper flakes, bay leaves, and chili powder.
Ingredients
The full recipe and ingredients are in the recipe card below this post.
- Cauliflower. I used fresh cauliflower for this recipe, cut into chunks, and processed until grain-like. When selecting, make sure to choose one with fresh green leaves (if attached), and florets that are tightly packed, with a creamy white color. You can also use pre-riced cauliflower from the grocery store.
- Spices. This recipe calls for ground cumin, dried oregano, and ground paprika. This combo of warm and earthy spices adds depth and complexity of flavors to the dish.
- Tomato paste. Gives the rice a bold umami and savory taste and provides moisture and color. You can also use fresh tomatoes if you prefer.
- Vegetable broth. This will help in giving the cauliflower rice a fluffier texture. You can use plain water if you do not have broth, add a bit more salt (or all-purpose seasoning) and pepper as needed.
- Lime. A squeeze of lime juice will add a fresh, zesty taste and brighten the flavors even more!
Can I use already riced cauliflower?
YES! Many stores now carry pre-riced cauliflower in the produce section, or you can find it in the frozen aisle. Just keep in mind that it may cook faster and release more water, so you won’t need as much broth – if any.
How To Make Spanish Cauliflower Rice – Easy Side Dish!
- Prepare the cauliflower. Halve the cauliflower, then quarter it, removing and discarding the stem. Chop the cauliflower head into 1-2 inch chunks and pulse in a food processor until it resembles rice grains. You can also use a box grater for bigger pieces, but this will take longer time.
- Cook the rice. In a large skillet, over medium heat add oil and saute onion until translucent. Add garlic and saute for 30 seconds more. Add spices, tomato paste, broth, and cauliflower rice. Give it a good stir and saute until cauliflower is tender and warmed through.
- Serve! Drizzle with lime juice and serve with fresh cilantro or other herbs.
Recommended Equipment
- Nonstick skillet or quality cast iron pan
- Measuring cups and spoons
- Airtight food containers
Tips
- Cut the cauliflower into florets and use a food processor or a box grater to rice it. Make sure the cauliflower pieces are consistent in size for even cooking
- After ricing the cauliflower, use a clean kitchen towel or paper towel to gently press and remove excess moisture.
- Do not throw away the cauliflower stems, you can use them when making mashed potatoes, vegetable stew, or homemade vegetable broth.
- Feel free to experiment with add-ons! A splash of coconut milk will give the Spanish cauliflower rice a nice nutty creaminess, while a pinch of chili powder will give it a fiery kick.
Recipe Troubleshoot
Why is my cauliflower rice mushy?
Why is my cauliflower rice dry?
Variations
- Keep it simple. While this version gives you robustly flavored Spanish-style rice, you can keep it simple by using only garlic, onion, salt, and, pepper for flavor.
- Add more veggies. Give it more color, texture, and flavor by adding diced bell peppers, mushrooms, carrots, peas, and corn kernels.
- Use bagged rice cauliflower. Instead of using fresh cauliflower, you can also use bagged riced cauliflower or frozen cauliflower rice for this recipe. Take note through that these contain more liquid so make sure to drain and pat dry after thawing.
Is Riced Cauliflower Actually Healthy?
YES, cauliflower rice is healthy. It’s low in carbs, high in fiber, and packed with vitamins like vitamin C. Plus, it’s a great option if you’re looking for a quick and easy side dish.
What To Serve With Spanish Cauliflower Rice
Add a squeeze of lime juice and garnish it with cilantro or herbs before serving. Serve it on the side with your choice of mains like grilled or baked veggies, vegetable stew, fried tofu, tempeh, or vegan sausage.
This would also go well as a Mexican side dish with burritos, enchiladas, tacos, and any type of veggie wrap.
Storing Leftover Spanish Cauliflower Rice
- To Store. Allow the cauliflower rice to cool to room temperature before transferring it to an airtight container. Consume within 3 to 4 days after storing for best results! If you are making this as part of your weekly meal prep, place the portions in smaller containers so you can reheat only what is needed. We do not recommend freezing because its texture may change upon thawing resulting in a mushy rice.
- To Reheat. When reheating, you can use the microwave, stovetop, or oven. Reheat until the rice is warmed through and you can add a bit of liquid if it becomes too dry.
More Vegan Recipes
- Easy Vegan Meals for Beginners (No Weird Ingredients)
- Easy Sweet Potato Black Bean Tacos With Avocado Crema
- Vegan Bolognese
- Broccoli Stir Fry
Spanish Cauliflower Rice: FAQs
You can use cauliflower rice in so many ways! Serve it as a side dish, add it to stir-fries, use it in burrito bowls, or swap it for regular rice in your favorite recipes.
To keep it from getting mushy, don’t overcrowd the pan, and cook it on high heat for a short time. Make sure any moisture is cooked off before serving.
Make Spanish cauliflower rice! Usually, to get rid of the bitterness, you should use smaller cauliflower and sauté the cauliflower rice with a plenty of aromatics and spices, this helps to balance the taste. Note: You’ll not be able to remove the bitterness completely though. The best way to enjoy cauliflower, is to boil it or roast it in the oven with spices.
To avoid soggy cauliflower rice, cook it quickly in a hot pan. Stir often, and don’t add water. Cooking it for just a few minutes will help keep it fluffy.
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Spanish Cauliflower Rice
Ingredients
- 1 head cauliflower, about 3 ½ cups grated
- 1 1/2 tablespoon olive oil
- ½ cup yellow onion, diced
- 2 teaspoon minced garlic
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt or more to taste
- 3 tablespoon tomato paste
- 1/4-1/2 cup vegetable stock
- 1/2 lime, juiced
- Cilantro for garnish
Instructions
- Prepare the cauliflower. Halve the cauliflower, then quarter it, removing and discarding the stem. Chop the cauliflower head into 1-2 inch chunks and pulse in a food processor or grate it.1 head cauliflower
- Cook the rice. In a skillet, over medium heat add oil and saute onion until translucent. Add garlic and saute for 30 seconds more. Add spices, tomato paste, broth, and cauliflower rice. Give it a good stir and saute until rice is warmed through.1 1/2 tablespoon olive oil, ½ cup yellow onion, 2 teaspoon minced garlic, 1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon ground paprika, 3 tablespoon tomato paste, 1/4-1/2 cup vegetable stock, ½ teaspoon kosher salt or more to taste
- Serve! Drizzle with lime juice and serve with fresh cilantro or other herbs.1/2 lime, Cilantro for garnish
Notes
- To Store. Allow the Spanish cauliflower rice to cool to room temperature before transferring it to an airtight container. Consume within 3 to 4 days after storing for best results! If you are making this as part of your weekly meal prep, place the portions in smaller containers so you can reheat only what is needed. We do not recommend freezing because its texture may change upon thawing resulting in a mushy rice.
- To Reheat. When reheating, you can use the microwave, stovetop, or oven. Reheat until the rice is warmed through and you can add a bit of liquid if it becomes too dry.
