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 2minutes
Cook Time 10minutes
Total Time 12minutes
Author Robin Gagnon
12ozfrozen riced cauliflower
1tbsoilavocado, coconut, olive oil or ghee
½medium oniondiced (approximately ½ cup)
½teaspoongarlic powderor one clove of garlic minced
salt and pepper
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.
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.