20-Minute Cauliflower Spanish Rice

Looking for the perfect healthy side dish to pair with all your favorite Mexican meals? This Cauliflower Spanish Rice is quick, easy, and full of flavor!! With just 20 minutes from start to finish, it’s the low-carb, Whole30, Keto, and Paleo-friendly dish you’ll keep coming back to.

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Why Cauliflower Spanish Rice Works So Well

As a nutritionist, I love finding ways to make classic comfort food a little lighter without losing flavor. Cauliflower rice is one of my favorite swaps because it’s rich in fiber, packed with nutrients, and gives you that same satisfying texture as traditional rice.

Spanish rice is extra special for me. Growing up, it was the food I could never get enough of. Bowls and bowls of it, no beans required. These days, I’ve re-created that same nostalgic taste with cauliflower. It’s just as delicious, but so much lighter and more nourishing!

If you want another comforting spin on cauliflower rice, try my Cauliflower Rice Tabbouleh for a Mediterranean twist.

How to Make Cauliflower Spanish Rice

This recipe couldn’t be simpler. Here are my best tips for success:

• Prep the cauliflower. Chop into florets and pulse in a food processor until you have “rice” texture. Remember: pulse only! Over-blending makes mush.
• Build flavor. Sauté onion and garlic first, then stir in cumin, salt, tomato paste, and broth. Let it simmer just long enough for the flavors to come together.
• Finish fresh. Add a squeeze of lime juice and a sprinkle of cilantro before serving for that bright, zesty kick.

Done in just 20 minutes, which makes this one a perfect weeknight side!

Serving Suggestions

This cauliflower Spanish rice is one of those recipes you’ll want on repeat because it works with so many meals. It’s absolutely delicious served alongside Instant Pot Chicken Tinga or tucked into Sheet Pan Shrimp Tacos.

It’s also a great make-ahead dish for meal prep. Store it in the fridge and use it to bulk up burrito bowls, tacos, or even as a base for stir-fries during the week.

Variations to Try

• Toss in diced bell peppers or jalapeños for extra flavor and color.
• Switch up the spices. Smoked paprika or chili powder would both be fantastic.
• For regular rice, swap tomato paste with tomato sauce since it absorbs more moisture.

Storage and Reheating

Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months. To reheat, simply warm on the stovetop or microwave until hot. It tastes just as good the second time!!

This Spanish cauliflower rice is flavorful, nourishing, and one of the easiest sides you can make. Definitely one to save and come back to!

Be sure to rate the recipe below and comment if you make it! Also, tag me on Instagram @wholesomelicious with your creations. I love to see them!

4.95 from 57 votes

20-Minute Cauliflower Spanish Rice

By Amy Rains

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4

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Cauliflower Spanish Rice is the best side dish to any of your Mexican dishes! So simple to make with only 20 minutes of total time. Paleo, Vegan, Keto, and Whole30.

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Ingredients 

1x2x3x

• ▢ 1 large head of cauliflower*
• ▢ 1 tbsp olive oil or avocado oil
• ▢ 1/2 cup diced onion
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp cumin
• ▢ 1/2 tsp salt, + more to taste
• ▢ 2 tbsp tomato paste
• ▢ 1/4 – 1/2 cup chicken or vegetable broth
• ▢ Fresh cilantro for garnish, optional
• ▢ 1 lime, juiced, optional

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Instructions 

• Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
• Heat up a large skillet to medium heat. Coat the pan with oil. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.
• Add in riced cauliflower and saute for another 4-5 minutes. salt, and cumin. Stir around the veggie mixture to coat.
• Now add in cumin, salt, tomato paste, then 1/4 cup broth (you might not need broth with frozen rice as it produces enough moisture). Bump up heat to medium high. Continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
• Serve hot with garnished cilantro, lime juice, and added salt to taste.

Notes

*You can also use the 12 oz bag of frozen Trader Joe’s in place of the head of cauliflower. You will most likely need two bags for this recipe.

Nutrition

Calories: 94kcal, Carbohydrates: 13g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 561mg, Potassium: 610mg, Fiber: 4g, Sugar: 5g, Vitamin A: 138IU, Vitamin C: 81mg, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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