Cauliflower Spanish Rice is the best side dish to any of your Mexican dishes! So simple to make with 10 minutes of prep and 10 minutes of cook time. Paleo, Vegan, Keto, and Whole30.
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.
*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.