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side view of Spanish cauliflower rice in a pan
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5 from 6 votes

Spanish Cauliflower Rice

 This easy One Pot Vegan Spanish Cauliflower Rice is full of sweet and smoky flavors and super easy to make! A great, healthy low carb alternative to white rice packed with nutrients. Gluten-Free, Paleo, Low Carb, Whole30, and Plant-Based.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main, Side
Cuisine: American, Spanish
Keyword: caulfilower rice recipe, healthy Spanish rice, vegan cauliflower rice recipe
Servings: 2
Author: Vegan Richa

Ingredients

  • 2 cups grated or shredded cauliflower
  • 1 and half large tomato divided or 1 1/4 cup chopped
  • 1/4 cup chopped onion
  • 1 tsp ground cumin
  • 1 tsp chili powder blend
  • 1/2 tsp smoked paprika
  • 1 tbsp pickled jalapeno
  • 1/2 tsp salt
  • 1/4 cup red or green bell pepper chopped
  • Cilantro and lime juice for garnish
US Customary - Metric

Instructions

  • Rice the cauliflower florets if you have not already in a food processor by pulsing it a few times. (See tips for perfect rice)
  • Then blend 1 tomato, onion, Jalapeno and spices until pureed smoothly.
  • Add this blended mixture to a skillet and heat over medium heat and let it cook for 3-4 minutes until the onion does not smell raw anymore.
  • Add the bell peppers and rest of the chopped tomato and cook for a minute.
  • Add the cauliflower and mix and toss well. Cover, reduce the heat to medium-low and cook for 5 minutes
  • Open the cover, add some lime juice.  If cauliflower is not cooked to preference then continue to cook for another 2 minutes else fluff and taste and adjust for flavor and cover again for 2-3 minutes for it to steam.
  • Garnish with cilantro and salsa and lime wedges, Store refrigerated up to 4 days

Notes

  • Cut the cauliflower head into small florets equal in size. Try to make them as even as possible to allow for even “ricing”.
  • When making bigger amounts of cauliflower rice, or if you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor.
  • Pulse a few times until it resembles coarse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even.
  • Do not squish or press the grated cauliflower or the cooked cauliflower rice.
  • Fluff the cauliflower rice before and after cooking for perfect fluffiness.
  • Cook the rice till just about done. Longer cooking time will make mushy cauliflower.
  • Depending on the moisture content, you may have to cook the Spanish Cauliflower Rice some time uncovered.
  • Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.

Nutrition

Serving: 1/2 | Calories: 57.82kcal | Carbohydrates: 11.56g | Protein: 3.25g | Fat: 0.92g | Saturated Fat: 0.15g | Sodium: 634.41mg | Potassium: 550.63mg | Fiber: 4g | Sugar: 5.3g | Vitamin A: 1638.22IU | Vitamin C: 81.89mg | Calcium: 37.46mg | Iron: 1.53mg