Whether you’re paleo, keto, doing Whole30 or just want to eat healthy… this Spanish Cauliflower Rice is low in carbs but high in flavor! This side dish is a perfect modification to add a healthy twist to your Taco Tuesday!
Growing up my mom made Spanish rice any time she cooked Mexican food and it was always a favorite of mine. I think it’s fair to say Spanish rice is my favorite way to eat rice.
Ever since getting diagnosed with celiac disease, I try to limit my intake of grains… rice included. If you’ve been following along, this month I’m doing a Whole30 so there is no limiting my rice… it’s all about eliminating it this month. Rather than missing out on one of my favorite side dishes, I just decided to modify it!
I cook a version of “Taco Tuesday” almost week, so Spanish Rice is on the menu often. Let me tell you… since making this Spanish Cauliflower Rice I don’t miss the real deal because this is so darn good!
The first time I served this Spanish Cauliflower Rice as a side dish, I noticed Erik kept looking at it as he was eating and when I asked him why he told me he couldn’t believe it was cauliflower and not rice because it was so good!
Whether you’re eliminating rice or just want to change the menu up in your house, I say give this Spanish Cauliflower Rice a try!
Spanish Cauliflower Rice
- 1 bag cauliflower rice OR 1 small cauliflower head cut into florets
- olive oil
- 2 garlic cloves, minced
- ½ red onion, chopped
- ½ cup chicken broth
- ⅓ cup tomato sauce
- salt & pepper, to taste
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp chili powder
- ¼ cup cilantro, chopped
If using a head of cauliflower, add florets to food processor and pulse until it looks like rice. You may have to do this in a few batches depending on the size of your food processor. Make sure you pulse and not puree.
Set cauliflower “rice” aside.
Drizzle olive oil in pan over medium heat.
Add onions and saute for a few minutes until tender.
Add garlic and cauliflower “rice”, stir so everything is evenly mixed. Cook for about 5 minutes.
Add in chicken broth, tomato sauce, salt, pepper, cumin, oregano and chili powder.
Stir and allow to simmer for about 5-10 minutes or until liquid is absorbed and cauliflower is tender.
Garnish with cilantro.