This take on Spanish cauliflower rice is going to quickly become one of your favorite side dishes of all time. It is infused with vibrant tomato flavor, delicious herbs and spices and takes very little time to prep and cook. It is gluten free, paleo, vegan, low carb, keto, and Whole30.
What's inside this cauliflower rice recipe?
This cauliflower rice comes together so quickly with just a short list of ingredients:
- Cauliflower
- Onions
- Garlic
- Spices
- Bone broth
- Tomato paste
- Jalapeños
I've been really inspired by Spanish influenced dishes lately. My patatas bravas recipe is one of my favorites of all time. Thank you Spain for being the most magical place I've ever traveled to.
Oh, and with the best food- of course. 🙂
What makes this cauliflower Spanish rice so good?
As for why it's so delicious, let's get into it. One of my favorite parts of this side dish is how no fuss it is.
- The whole recipe can be made (prep and cook time included) in under 30 minutes.
- It is customizable. Add in your favorite spices or favorite type of broth.
- Tastes like the real deal. You won't even miss your regular rice. Just watch.
- It is gluten free, low carb, paleo, vegan, Whole30, and keto!
I imagine this cauliflower Spanish rice pairing really with my Chicken Tikka Masala or One Pan Steak Fajitas.
I also love eating it alongside pretty much anything I have for breakfast. It's really wonderful with eggs. You can even scramble it together with eggs and have it served up that way.
How to make Spanish cauliflower rice
In the bowl of a food processor, add cauliflower florets. I like to do this in batches, making sure to not overcrowd my food processor bowl. Pulse several times until cauliflower florets have bee made into "rice" and repeat. This will make about 4 cups of riced cauliflower. Set aside.
Heat a large sauté pan over medium heat for 2 minutes. Add oil and let it heat up for another minute. Add in onions and jalapeños. Sauté over medium heat for about 5 minutes until onions are soft and fragrant, stirring occasionally.
Add minced garlic and sauté for 1 minute, stirring frequently. Pour in riced cauliflower and spices. Cook for 4 minutes, stirring often until soft. Add bone broth and stir to combine. Place a lid over the pan and let it cook for 2 minutes.
Remove the lid and create a well in the center of the pan for tomato paste. Let it heat up and thin out for about 1 minute before thoroughly mixing everything together and cooking for another minute or two.
Remove the pan from the heat and set aside. Garnish with chopped cilantro and taste for additional seasoning.
Recipe Substitutions & Questions
Can I used already riced cauliflower?
Absolutely. You will need about 4 cups of already riced cauliflower.
What about frozen riced cauliflower?
That is great, too. You will want to defrost it first, and it will need 3-4 minutes of extra cook time.
Do I de-seed the jalapeño?
I like my rice a bit spicy, so I do not de-seed mine. However, I'd recommend de-seeding it if you have a low tolerance for heat.
Serving and Storage Tips
- This will make between 4-6 side dish servings.
- It will keep for up to 5-7 days in an airtight container in the refrigerator.
You can serve this as a main meal if you top it off with your favorite protein: grilled chicken, shrimp, ground beef, etc. I also find that it pairs lovely with many of my Whole30 compliant main dishes, so be sure to check those out as well.
More Whole30 side dishes you'll love:
Whole30 Cauliflower Fried Rice
Super Saucy Asian Cauliflower Rice
Spanish Cauliflower Rice
Ingredients
- 1 large head of cauliflower cut into florets, see notes (about 4 cups)
- 2 tablespoons avocado oil
- 1 large yellow onion finely diced, about 2 cups
- 1 jalapeno de-seeded, if you don't like spicy
- 5 garlic cloves minced
- ¼ teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup bone broth, chicken broth or vegetable broth
- 2 heaping tablespoons tomato paste
- chopped cilantro for garnish
Instructions
- In the bowl of a food processor, add cauliflower florets. I like to do this in batches, making sure to not overcrowd my food processor bowl. Pulse several times until cauliflower florets have bee made into "rice" and repeat. This will make about 4 cups of riced cauliflower. Set aside.
- Heat a large sauté pan over medium heat for 2 minutes. Add oil and let it heat up for another minute. Add in onions and jalapeños. Sauté over medium heat for about 5 minutes until onions are soft and fragrant, stirring occasionally.
- Add minced garlic and sauté for 1 minute, stirring frequently. Pour in riced cauliflower and spices. Cook for 4 minutes, stirring often until soft. Add bone broth and stir to combine. Place a lid over the pan and let it cook for 2 minutes.
- Remove the lid, and create a well in the center of the pan for tomato paste. Let it heat up and thin out for about 1 minute before thoroughly mixing everything together and cooking for another minute or two.
- Remove the pan from the heat and set aside. Garnish with chopped cilantro and taste for additional seasoning.
Notes
- You can use already riced cauliflower. Be sure to let it defrost first. You will need 4 cups total.
Rachel Brouwer says
Loved this recipe for the flavor and the quickness to make on a weekday! I made beef enchiladas and was on the hunt for a great side -- this side was a perfect match.I do like spicy, but to make it more friendly to everyone in the household, I put in HALF the seeds of the jalapeno and it was a good compromise that still gave the Spanish cauli-rice a nice kick. Excited to try again very soon.