20-Minute Cauliflower Spanish Rice
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.
Servings: 4
Ingredients
- 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
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