Low Carb Cauliflower Spanish Rice
Transform your dinner routine with this vibrant and flavorful Low Carb Cauliflower Spanish Rice, a healthy twist on the classic side dish that's perfect for keto and gluten-free lifestyles. Featuring riced cauliflower as a nutrient-packed base, this dish is infused with bold layers of smoked paprika, cumin, and chili powder for that authentic Spanish flair. Fresh garlic and onion build an aromatic foundation, while a tomato-rich blend of tomato paste and diced tomatoes adds a tangy depth. Simmered to perfection with a dash of broth and optional green peas for a pop of color, this simple yet satisfying recipe is ready in just 35 minutes. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy it as a side dish or a base for your favorite protein. Quick, wholesome, and bursting with flavor, this low-carb Spanish rice alternative is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 whole Cauliflower head (medium)
- 2 tablespoons Olive oil
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned or fresh)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.75 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Chicken or vegetable broth
- 0.5 cup Frozen peas (optional)
- 2 tablespoons Cilantro, chopped (optional garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Wash and thoroughly dry the cauliflower. Cut into florets and pulse in a food processor until it resembles rice, or use pre-riced cauliflower.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Mix in the tomato paste, diced tomatoes, smoked paprika, cumin, chili powder, salt, and black pepper. Stir to combine well and cook for 1-2 minutes.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
Add the riced cauliflower to the skillet. Stir until the cauliflower is fully coated with the tomato mixture.
Reduce the heat to medium-low, cover the skillet, and let the cauliflower cook for 8-10 minutes, stirring occasionally. The cauliflower should be tender but not mushy.
If using frozen peas, stir them in during the last 2-3 minutes of cooking to heat them through.
Taste and adjust seasoning if needed. Remove from heat.
Garnish with chopped cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 34.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
