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
- 1 head cauliflower riced
- 1 tsp ghee
- 2 cups chicken breast pre-cooked, shredded
- ¼ cup Ro-Tel Diced Tomatoes & Green Chilies
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- salt to taste
- 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.
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.
You have THE best recipes.
Ok..Made this for dinner and added the chicken breast I thawed last night. Since it was 105 degrees here today, I was not going out for Ro-Tel so I substituted Marinara but added extra cumin and chili seasoning. Also used fresh garlic (3 cloves), and diced onion. After I turned off stove top, I added a cup of shredded Mexican cheese, black olives and fresh diced tomatoes for color.
ALL OF THIS TO SAY...I WAS AFRAID PARTNER WOULD BALK BECAUSE OF THE CAULIFLOWER SO I didn't tell him. AND...he had seconds...😳
Make yourself out every at the end
Delish and easy!! I used frozen rice cauliflower from Aldi and and rotisserie chicken, I added some black olives I had in fridge. EVERYONE loved it! Super fast! I love recipes like that! Thank you so much for sharing!
So good! I substituted the RoTel for fire roasted tomatoes and a spoonful of beans to make it a complete meal! Will define make again!
Tasha Metcalf says
Yes, yes, yes! Fire roasted tomatoes are a great swap for RoTel. Thank you for taking the time to leave the feedback and suggestions, I appreciate it!