Spanish Cauliflower Rice is where robust flavor and low-calorie meals meet together….and swipe right. Haha, swiping right is the “right” way? Nonetheless, I love the full flavor profile of this side piece that really has the potential (haha) to be a full meal. I can’t stop.
Tex-Mex and Mexican foods are my favorite! It’s a staple in Texas, along with spaghetti and quesadillas (not together, just to note). So what I really mean is this is really more than any other side piece than you’ve had before. Spanish cauliflower rice has a bit of a texture that is different from real rice. But don’t you worry! I’ll tell you how to make mushy vs firm! (And get your head out of the gutter, haha)
How to make Spanish Cauliflower Rice!
First, have you had Cauliflower Rice before? NO? You will either love it or hate it. The good news is that we will spice it up so that it tastes so robust and slightly spicy that you may not care about the texture of fake rice!
I am a massive fan of tender and flakey rice, so cauliflower rice must be particular. I have high rice standards. So let’s start about cauliflower rice logistics (God knows we don’t want porridge):
Making the Cauliflower Rice
If it is not already pre-bagged, premade, pre-riced…here is how you do it:
- Rinse the cauliflower.
- Cut 2 small heads of cauliflower into large pieces and place them into the food processor.
- Pulse the processor (don’t blend) (it can become mush)
- Adjust the flowers that aren’t getting processed into the middle.
- Don’t over-process it; it will get watery.
- It may take up to 2 batches for each head of cauliflower to make into rice.
- Don’t worry, you’re not screwing it up.
Making of the Spanish
Once you have the cauliflower into rice, put it to the side…you will use it at the end. Now, let’s make it Spanish (Pronounced SPPAAAHHHHnassssh) 💃💃💃. And tango, and tango, now tango!
The how to video:
Step One:
Gather all the ingredients on your workbench. Get a large stock pot, oil it, and dice up all the veggies. If your cauliflower is not already pre-made into rice, put medium chunks in a food processor and pulsate (not turn on) several times until rice-size. It took two batches of cauliflower to make four cups of rice from my food processor.
Step two:
Turn your pot on medium heat. Add oil, and once warm, add bell peppers and onions, cooking until translucent and cooked down.
Step three:
Add all spices, including garlic powder, oregano, paprika, chili powder, red pepper, salt and pepper, tomato bouillon, and tomato paste. Stir to combine into one blob of red mess. Turn the heat to low. You are doing great!
Step four:
Add riced cauliflower, stir to combine, and cover for 3-5 minutes. If you like it softer, cover for 5 minutes. Or do you like the rice crunchier? Then don’t cover at all; you’re done. Then, if you like it somewhere in between, cover for about 3 minutes on low heat.
Step five:
Enjoy your low-calorie, super-flavorful rice. Pair it with a taco bowl, stuff it in a taco or burrito, or just have it as is with some avocado and cilantro!
Enjoy so many ways!
- as a side
- as a taco bowl
- In a 7-layer dip
- as a dip for quesadillas (make rice soft)
- as a bed for carnitas or steak to rest on (that would be beautiful, too!)
Hope you love and enjoy it! As always, swipe right on the right things in life…fake or real rice. Don’t settle with porridge!
Farmer Fran-man.
Search all my mexican recipes here!
The recipe card for Spanish Cauliflower Rice
Printable and Pin-able!
Spanish Cauliflower Rice
Spiced cauliflower rice with a robust Smokey flavor. A great addition to any Mexican or Tex-Mex meal!
6
servings5
minutes20
minutesIngredients
1 Bag 1 cauliflower, or 2 small heads (about 4 cups pre-riced)
2-3 Large 2-3 bell peppers, red, orange, yellow, and diced
1 Large 1 yellow onion, diced (sub red onion)
1 Tsp 1 organic oil
1 Tbsp 1 garlic powder
1 Tbsp 1 oregano
2 Tbsp 2 paprika
1 Tbsp 1 Chili powder
1 1/2 Tbsp 1 1/2 tomato boullion (not optional)
organic tomato paste
1 Dash 1 red pepper
1 Dash 1 salt and pepper
cilantro, green onions, avocado slices (for garnish, color, and flavor profile!)
Directions
- Gather all the ingredients on your workbench. Get a large stock pot, oil it, and dice up all the veggies. If your cauliflower is not already pre-made into rice, put medium chunks in a food processor and pulsate (not turn on) several times until rice-size. It took two batches of cauliflower to make four cups of rice from my food processor.
- Turn your pot on medium heat. Add oil, and once warm, add bell peppers and onions, cooking until translucent and cooked down.
- Add all spices, including garlic powder, oregano, paprika, chili powder, red pepper, salt and pepper, tomato bouillon, and tomato paste. Stir to combine into one blob of red mess. Turn the heat to low.
- Add riced cauliflower, stir to combine, and cover for 3-5 minutes. If you like it softer, cover for 5 minutes. Or do you like the rice crunchier? Then don’t cover at all; you’re done. Then, if you like it somewhere in between, cover for about 3 minutes on low heat.
- Enjoy your low-calorie, super-flavorful rice. Pair it with a taco bowl, stuff it in a taco or burrito, or just have it as is with some avocado and cilantro!
Recipe Video
Notes
- If you want to skip the Mexican ingredients and use a pre-made Mexican blend, that is ok to substitute!