Spanish Cauliflower Rice recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 small red bell pepper, diced
1 small tomato, diced
3 cups riced cauliflower
½ cup vegetable broth
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon ancho chile powder
salt and pepper to taste

Nutrition Info

130.5 calories
carbohydrate: 14.3 g
cholesterol: : -
fat: 7.2 g
fiber: 5.6 g
protein: 5.2 g
saturatedFat: 1 g
servingSize: -
sodium: 172.5 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.

  2. Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.

  3. Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

Recipe Yield

4 servings

Recipe Note

This delicious cauliflower rice is a great side dish for any Spanish or Mexican meal. It is also Whole30® compliant!

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