Spanish Riced Cauliflower Recipe

Spanish cauliflower rice {keto + vegan} Stem and Spoon

WebMay 4, 2020 · This Spanish cauliflower rice is a simple side dish with bold, zesty flavors! It's a cauliflower rice recipe that is so multi-use: enjoy it …

1. FOR FRESH CAULIFLOWER (skip to step 2 if using frozen cauliflower): Divide the cauliflower florets into two batches. Using a food processor or high-speed blender, "rice" the cauliflower by pulsing it several times (only pulse until all the florets are evenly rice-sized). You may need to scrape down the sides after a few pulses. Pour the rice into a bowl and repeat with the second batch.
2. Heat the oil over medium in a large skillet. Add the diced onion and cook it for 3-4 minutes to soften. Add the minced garlic and cook for about a minute. Pour the riced cauliflower into the skillet and mix it in with the garlic/onion. Sauté the cauliflower rice for about 5 minutes, stirring often.
3. Add 1/3 cup of broth (if using frozen cauliflower rice, start with only about 1/8 cup of broth since frozen will release more moisture). Stir in the tomato paste, salt, lime juice, cumin, and red chili powder and continue to cook for another five minutes. If it looks on the dry side and could use more broth, add the remainder (about 1/2 cup total).
4. Add the green chiles to the mixture. Taste and adjust the flavor, adding more red chili powder or chiles for spiciness, cumin for smokiness, or salt.

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