Meal Type » Lunch & Dinner » Spanish Cauliflower Rice

Spanish Cauliflower Rice

Name: Spanish Cauliflower Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 large head cauliflower; 2 tablespoons olive oil; 1 yellow onion; 1/2 red bell pepper; 3 cloves garlic; 3 tablespoons tomato paste; 3 tablespoons fresh cilantro (chopped); 1-2 tablespoons lime juice; 1/4 cup vegetable or chicken broth; 1 teaspoon salt; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon oregano; Optional: cayenne pepper to taste

Claire Cary

5 from 6 votes

October 28, 2020

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This Spanish cauliflower rice is a lightened up, paleo keto friendly and low-carb version of your favorite! It’s perfect in burrito bowls, tacos, salads and more. It’s easy to make and packed with so much flavor.

Vegan spanish mexican cauliflower rice in a bowl with cilantro.

I’m a big rice fan and nothing will ever be able to replace my favorite spanish rice and cilantro lime rice, but whenever I’m in the need for something lighter, this Spanish cauliflower rice is my go to. It’s light and fresh and has just as much flavor as any other Mexican rice, but made completely from cauliflower!

If you’re not familiar with the concept of cauliflower rice, it’s basically just cauliflower that gets processed in a food processor until it takes on a shape similar to rice.

Cauliflower rice is not “real rice,” it’s just used in place of rice in various dishes for a low carb option. It pretty much tastes like whatever you season it with! It has a very mild and neutral flavor so it can be paired with simple things like butter, salt and pepper, or made into more elaborate dishes.

It’s a great paleo, keto, grain free, high in fiber and takes less than 20 minutes to prepare. It’s made in a skillet and features tomato paste, cilantro, fresh lime juice and spices like paprika and cumin. Enjoy it with my cilantro lime chicken bowls!

Before we get started!

If you do not have a food processor or blender, simply use store bought frozen cauliflower rice instead.
If using a whole cauliflower head, you want it raw – I do not recommend cooking the cauliflower before processing it into the ‘rice.’
Mexican rice and Spanish rice are very similar dishes, but Spanish rice is usually made with saffron instead of cumin. This cauliflower rice is made with cumin, hence the Mexican inspired, but you are welcome to use saffron instead to make this a Spanish cauliflower rice.

How to make Spanish cauliflower rice

Step 1: Chop the cauliflower into small florets and add to your food processor. You may need to do this in 2-3 batches, depending on the size of your food processor, I did mine in 2.

Step 2: Pulse 25-30 times using the pulse function, don’t let it run on its own or it will get mushy! Just pulse until it’s well broken up and has a consistency that looks somewhat like rice.

Step 3: Into a large skillet, add the diced onion and olive oil. Saute for about 5 minutes.

Step 4: Add in the diced bell pepper and garlic. Saute an additional 5 or so minutes or until the garlic starts to brown.

two images showing how to process the cauliflower

Step 5: Add in all remaining ingredients aside from the cauliflower and mix well to combine. Add in the riced cauliflower and mix well to combine.

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Step 5: Let simmer, uncovered, over low heat for about 10 minutes to allow the cauliflower to cook and all of the flavors to blend. Leaving the lid off the pot is key to prevent the cauliflower from getting soggy. When it’s done, the cauliflower will be soft, but still have a slight crunch to it.

Step 6: Garnish with fresh cilantro and red pepper flakes. Enjoy and serve with my ground beef taco bowl!

two images showing how to make the recipe

Serving Suggestions

One of my favorite ways to serve this Spanish Cauliflower Rice is in my chili lime salmon bowls. The recipe calls for my cilantro lime rice, but I like to swap it out for this cauliflower rice for a lighter and paleo option!

You can also mix in some black beans once it’s done cooking for a take lighter on rice and beans! This recipe is also delicious with chicken, baked tofu or ground turkey.

Up close image of the spanish cauliflower rice in a skillet to show texture.

How to store, freeze and reheat

Once prepared, this cauliflower rice will keep in the fridge for about 3 days. You want to store it in an air tight container for best results. You can freeze it in a freezer safe bag or air tight container for up to 2 months, which makes it perfect for meal prep.

To reheat this recipe (whether from the fridge or freezer), just add to a skillet on the stove with a splash of olive oil and saute until warm.

Frozen cauliflower rice can get a bit soggy when reheated, so it’s best to avoid using too much oil since the cauliflower will release a lot of water as it cooks.

Do I need to use a food processor?

I highly recommend using a food processor over a high speed blender if you can! You run the risk of completely pureeing the cauliflower in a blender, but if you process it in several small batches, you should be ok.

If you don’t have a food processor or a high speed blender, don’t worry! Most grocery stores sell frozen riced cauliflower and you can use that instead with no problem.

Mexican cauliflower rice in a bowl with red pepper flakes on the side.

Try these Mexican inspired recipes next!

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