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Spanish Cauliflower Rice recipe
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4.76 from 61 votes

Spanish Cauliflower Rice

Spanish Cauliflower Rice makes this staple of Mexican food available to those on a low carb or grain free diet.

Course Side Dish
Cuisine Keto, Low Carb, Mexican, Spanish
Keyword low carb Mexican side dish, Spanish Cauilflower rice
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4
Calories 67kcal
Author Robin Gagnon

Ingredients

  • 12 oz frozen riced cauliflower
  • 1 tbs oil avocado, coconut, olive oil or ghee
  • ½ medium onion diced (approximately ½ cup)
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder or one clove of garlic minced
  • salt and pepper
  • 2 tablespoon tomato paste

Instructions

  • Gather your ingredients and a large skillet. There is no need to thaw the frozen riced cauliflower, it is actually easier to get out of the bag if you don't.
  • Place skillet over medium high heat and pour in the oil.
  • Once the oil is hot, toss in the onions and spices. Stir to coat, then add the paste and riced cauliflower. Mix well then cover.
  • Cook for about about 10 minutes, stirring several times while the cauliflower rice cooks.

Video

Notes

8 carbs - 2 fiber = 6 net carbs
(swapping onions for ½ teaspoon of onion powder and reducing tomato paste by half will lower the net carbs to 4g)
As always nutrition data is only provided as an estimate.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 355mg | Fiber: 2g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 44mg | Calcium: 25mg | Iron: 1mg