Spanish Cauli-Rice

If you’re searching for the perfect side dish for your Taco Tuesday (or any day!) … look no further! This Spanish Cauli-Rice is low carb, and still packs all of that perfectly-seasoned goodness of your typical spanish rice.

It comes together in minutes, especially if you have some store-bought riced cauliflower. That stuff is SO HANDY to keep around when you want a quick meal. However, you can easily rice up your cauliflower in your food processor or blender. Personally, I keep bags of frozen cauliflower florets in the freezer at all times. I thaw them slightly, and then throw them in my blender. I pulse it a few times until the cauliflower is the size of rice, and it’s ready to cook! Super simple!

Pair this Spanish Cauli-Rice with tacos or serve it in a burrito bowl with lots of toppings! It’s sure to be a hit!

Print Recipe

Spanish Cauli-Rice

Cook Time

10 minutes

Servings

Ingredients

• 2 tbsp Ghee or Grass-fed butter sub avocado or coconut oil
• 16 oz Riced Cauliflower
• 1/4 cup Tomato sauce
• 1 tsp Pink salt
• 1/2 tsp Garlic powder
• 1/4 tsp Ground white pepper sub black pepper
• 1/4 tsp Cumin
• 1 tsp Chicken Bouillon Paste optional, but highly recommended!

Cook Time 10 minutes Servings Ingredients 2 tbsp Ghee or Grass-fed butter sub avocado or coconut oil 16 oz Riced Cauliflower 1/4 cup Tomato sauce 1 tsp Pink salt 1/2 tsp Garlic powder 1/4 tsp Ground white pepper sub black pepper 1/4 tsp Cumin 1 tsp Chicken Bouillon Paste optional, but highly recommended!

Instructions

1. In a saucepan over medium heat, sauté cauliflower rice in butter or oil for 3 minutes.
2. Add remaining ingredients and stir to combine.
3. Continue to cook for 6-7 minutes or until the cauliflower is cooked to desired tenderness.