Description
This Spanish Cauliflower Rice is a healthy, low-carb alternative to traditional Mexican rice, made by pulsing cauliflower and carrots into rice-sized pieces and cooking them with flavorful spices and tomato sauce. It’s a quick, easy, and delicious side dish that pairs perfectly with Mexican cuisine, offering vibrant colors and rich tastes without the carbs of regular rice.
Ingredients
Scale
Vegetables
- 1 large head cauliflower
- 2-3 small carrots
- Chopped cilantro (to garnish)
Seasonings and Others
- 2 tablespoons butter
- 1 & 1/2 teaspoons chicken bouillon
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 8-oz. can tomato sauce (most of the can)
Instructions
- Prepare Cauliflower: Slice the cauliflower in half, then into quarters, removing and discarding the stems. Chop the cauliflower into 1-inch pieces to prepare it for processing.
- Pulse Cauliflower: Working in batches, place about one-third of the cauliflower pieces in a food processor and pulse in 1-second intervals until the texture resembles rice. Transfer each batch to a bowl and repeat until all cauliflower is processed.
- Process Carrots: Peel 2 to 3 small carrots and roughly chop. Add them to the food processor and pulse until the texture matches the cauliflower rice.
- Melt Butter and Heat Bouillon: In a large skillet over medium-high heat, melt the butter. Add the chicken bouillon and stir to combine, heating until hot and fragrant.
- Add Vegetables and Spices: Add the cauliflower and carrot mixture to the skillet. Season with salt, chili powder, and cumin, stirring to combine evenly.
- Cook Vegetables: Stir occasionally and cook for 7 to 10 minutes until the cauliflower rice and carrots are tender.
- Incorporate Tomato Sauce: Slowly pour in most of the 8-ounce can of tomato sauce, adding just enough until the mixture looks well-coated and flavorful.
- Final Simmer: Cook the mixture for an additional 2 minutes, stirring occasionally. Adjust seasonings if needed to taste.
- Serve: Remove the skillet from heat, sprinkle the cauliflower rice with chopped cilantro, and serve hot alongside your favorite Mexican dishes.
Notes
- Use fresh chicken bouillon for best flavor, or substitute with vegetable bouillon for vegetarian variations.
- Adjust chili powder and cumin levels according to your spice preference.
- Do not over-process the cauliflower to avoid turning it mushy; pulse in short bursts.
- This recipe is perfect for a low-carb or keto diet and can easily be served with tacos, burritos, or grilled meats.
- For vegan version, substitute butter with olive oil and use vegetable bouillon instead of chicken bouillon.
