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Spanish Cauliflower Rice

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!


  • 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
  • cup tomato sauce
  • salt & pepper, to taste
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp chili powder
  • ¼ cup cilantro, chopped


  1. 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.
  2. Set cauliflower “rice” aside.
  3. Drizzle olive oil in pan over medium heat.
  4. Add onions and saute for a few minutes until tender.
  5. Add garlic and cauliflower “rice”, stir so everything is evenly mixed. Cook for about 5 minutes.
  6. Add in chicken broth, tomato sauce, salt, pepper, cumin, oregano and chili powder.
  7. Stir and allow to simmer for about 5-10 minutes or until liquid is absorbed and cauliflower is tender.
  8. Garnish with cilantro.