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Spanish Cauliflower Rice - Low Carb Low Cal


Low Carb, low Cal and a Family Favorite

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Rate this recipe 4.7/5 (12 Votes)


  • 1 Head of cauliflower (grated or pulsed in a food processer until rice size pieces)
  • 1 can Tex Mex Diced Tomatoes with chiles, drained but don't squeeze out the juice(if Tex Mex is not available 2 cans of the Diced with chiles below is fine)
  • 1 can Diced Tomatoes with chiles, drained not squeezed
  • 1 onion medium diced
  • 4 Garlic cloves fine mince
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/8 tsp cayenne pepper (if my step daughter's not home I use a little more but she doesn't like it so hot)
  • 1/4 cup cilantro, chopped (cilantro fans will want some more)
  • 2 TBS EVOO


Preparation time 15mins
Cooking time 15mins


Step 1

1- Saute onions and garlic in frying pan/skillet with EVOO until translucent and fragrent (a couple of minutes)
2- Add cauliflower and lightly brown
3- Add tomatoes and all spices. Stir occasionally for 5-10 minutes until the moisture is absorbed BUT DON'T let it turn to mush :-)
4- Mix in cilantro, add salt if needed and serve


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