Spanish cauliflower rice is a big hit in my house. Not only do I love it, but even my temper-tantrum-at-the-sight-of-vegetables-toddler gobbles it up without fail. Game changer! A dish we all love and a sneaky way to get my picky little eater to fill up on veggies. How cool is that, yo? If you’ve been hesitant to substitute cauliflower for rice, my low carb Spanish cauliflower rice recipe will be the perfect intro to win you over.
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How do you make cauliflower into rice?
There are a few tools used to make cauliflower into rice: food processor, blender, or a cheese grater. Of the three, I much prefer using a food processor. Simply throw the cauliflower florets in the food processor and let it run until the cauliflower has been cut down to rice sized pieces.
It happens pretty quickly! Keep an eye on the size of the cauliflower so you can stop the processor before you reach the point of no return; you want “rice,” not a puree.
What spices are in Spanish rice?
Spanish rice typically has tomatoes, onions, and garlic with a variety of spices frequently found in Mexican cuisine: cumin, chili powder, oregano, paprika, garlic powder, onion powder, and red chili flakes.
To reduce the carb content, the actual rice grains are replaced with cauliflower rice. The seasonings for the rice include a small amount of my good old friend Ro-Tel, ground cumin, chili powder, and garlic powder.
I enjoy eating this as a meal in and of itself, so I usually add shredded chicken to the dish as well to increase the protein. This small addition turns the recipe into something a little more substantial, but feel free to omit the chicken!
Looking for more low carb cauliflower recipes?
Try one of these:
Keto Mexican Cauliflower Rice Recipe
Spanish Cauliflower Rice Recipe
All the flavor of Spanish rice without all of the carbs!
Using a food processor, cut cauliflower into small rice-sized pieces.
Melt ghee in a large skillet over high heat, add riced cauliflower and shredded chicken breast. Mix all ingredients and cook for 5 to 7 minutes to lightly brown the cauliflower, stirring occasionally.
Stir in Ro-Tel, cumin, chili powder, and garlic powder. Cook for an additional 7 to 10 minutes or until liquid cooks off. Season with salt to taste and garnish with cilantro.
5g net carbs per serving
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