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Bowl of easy Spanish cauliflower rice with spices and vegetables

Spanish Cauliflower Rice

This Easy Spanish Cauliflower Rice is warm, bright, and full of flavor, yet light and low carb. It delivers the taste of Spanish rice without the carbs, using riced cauliflower, tomatoes, and spices.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Healthy, Spanish
Calories: 80
Ingredients Method Notes

Ingredients
  

For the vegetables
  • 1 tablespoon olive oil For cooking
  • 1 small chopped onion
  • 1 chopped red bell pepper
  • 2 cloves minced garlic
For seasoning
  • 1 teaspoon smoked paprika Use regular paprika if needed
  • 1/2 teaspoon ground cumin
  • to taste salt and pepper Adjust according to preference
For the main ingredient
  • 1 cup canned diced tomatoes Drain lightly
  • 4 cups riced cauliflower Fresh or frozen (thaw if frozen and drain excess water)

Method
 

Preparation
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and chopped red bell pepper, cook and stir for 4 minutes, until soft.
  3. Add minced garlic, smoked paprika, ground cumin, salt, and pepper to taste, cook and stir for 30 seconds, until fragrant.
Cooking
  1. Stir in canned diced tomatoes and simmer for 2 minutes.
  2. Add riced cauliflower to the pan, stirring to mix with the tomato and spices.
  3. Cook for 5 to 7 minutes, stirring often, until the cauliflower is tender but not mushy.
  4. Taste and adjust with salt, pepper, or a squeeze of lime for a bright finish.

Notes

Use fresh or frozen cauliflower. Do not overcook to keep cauliflower tender. Serve with grilled chicken, shrimp, or fish. Top with fresh cilantro or a squeeze of lime.