Spanish Cauliflower Rice
Spanish Cauliflower Rice is a quick and easy side dish recipe to serve with all of your favorite low carb Mexican and southwestern meals. With only 9 net carbs per serving, it’s keto friendly and naturally dairy and gluten free.
Servings: 4
Calories: 92kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup sweet bell pepper * red, yellow, or orange, diced small
- 1 shallot * finely diced
- 2 cloves garlic * minced
- 4 cups cauliflower rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup tomato sauce
- fresh cilantro * optional to garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the pepper, shallot, and garlic and cook for about 2 minutes or until just starting to softened.
- Add the cauliflower rice, salt, pepper, cumin, and smoked paprika. Cook, stirring frequently, until the cauliflower is tender, about 5-7 minutes.
- Stir in the sauce and heat for another minute or so.
- Garnish the cauliflower rice with fresh chopped cilantro, if desired.
Video
Notes
Tips and Techniques
- Add a minced jalapeno for added spice, if desired. Remove the seeds for less spice and leave some or all of them in for a more intense spiciness.
- Fresh, riced cauliflower works best in this recipe. You can reference this post on How To Rice Cauliflower, if needed. If you choose to use frozen, you will either want to let it thaw, then pat out the excess moisture with paper towels, or cook it longer.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days.
Nutrition
Serving: 1g | Calories: 92kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 422mg | Potassium: 598mg | Fiber: 4g | Sugar: 5g | Vitamin A: 481IU | Vitamin C: 92mg | Calcium: 43mg | Iron: 1mg