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

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Cook's Notes:

To make cauliflower rice at home, add cauliflower segments to a food processor and pulse to desired consistency. Cauliflower should resemble grains of rice, but all grains of cauliflower may not be the exact same size. Do not over-process.

Feel free to use chicken stock in place of vegetable broth. You can use chipotle powder in place of ancho. A half-can of diced tomatoes can be used instead of the fresh tomato.

Nutrition Facts

131 calories; protein 5.2g; carbohydrates 14.3g; fat 7.2g; sodium 172.5mg. Full Nutrition
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