Spanish Cauliflower Rice

I usually like plain cauliflower rice, it absorbs any juices or flavoring of the main dish. This recipe was not bad at all. It gives the cauliflower rice its own taste and when combined with the right main dish, they compliment each other perfectly. This recipe is simple to make. If you are making this for a big party, it can be done a couple days in advance. I find that with most food, it tastes better days after. Maybe its because there’s enough time for the flavoring to come out.

Spanish Cauliflower Rice

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sides
Servings: 3 Cups


  • 1 Bag of Grated Cauliflower (Frozen or Fresh)
  • 1 tsp Olive Oil (or Avocado Oil)
  • 1/2 cup Diced Onion
  • 3 Cloves of Garlic (minced)
  • 1 tsp Cumin Powder
  • 1 tsp Salt
  • 2 tbsp Tomato Paste
  • 1/4-1/2 cup Chicken or Vegetable Broth
  • Fresh Cilantro and Scallion for Garnish (Optional)


  • Heat up a large skillet or wok to medium heat
  • Add onion and saute for 3 minutes, then add garlic and saute for another 1-2 minutes
  • Add tomato paste, then broth, and turn heat to medium-high
  • Continue to stir around until the tomato paste dissolves in the mixture. If it is dry then add more broth by the tablespoon. You want it not too wet or dry. If too wet then cook until some of the liquid dissolves
  • Serve hot with the chopped cilantro and scallions

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