Try this Cauliflower Spanish Rice recipe, or contribute your own.
- 2 cloves garlic minced
- 1 tsp salt
- 1 tablespoon olive oil
- 1 tsp cumin
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1 tsp onion powder
- 1 small onion diced
- 1/4 tsp paprika
- 1 head cauliflower
- 14.5 oz can of diced tomatoes drained
- 2-3 tablespoons tomato paste
- 1/3 to 1/2 cup chicken broth
- cilantro for garnish (optional)
- Carbohydrate 44.496333349359 g
- Cholesterol 0 mg
- Fat 4.42843045016529 g
- Fiber 17.1427912396131 g
- Protein 13.5509782211538 g
- Saturated Fat 0.63942301622549 g
- Serving Size 1 1 recipe (709g)
- Sodium 184.00939102567 mg
- Sugar 27.3535421097458 g
- Trans Fat 0.353008448757144 g
- Calories 237 calories
Step-by-step
- Rice cauliflower with a box grater or in a food processor with the large cheese grater disc.
- Pat or wring cauliflower rice to remove excess moisture.
- In a non-stick dutch oven, heat oil to medium, add onion and cook until browning and translucent.
- Add garlic and stir for about 30 seconds.
- Add riced cauliflower and cook for about 5 minutes.
- Add the canned tomatoes, tomato paste, about ¼ cup of the broth, cumin, onion powder, salt, pepper, oregano, and paprika and stir to combine.
- Cook on medium low until rice is tender, about 5-10 minutes.
- Add more broth as needed during the cooking process.
- Dish it up and garnish with fresh cilantro, if desired.
Skipping the moisture extraction step produces a watery, soggy mess instead of a convincing grain substitute. Cauliflower naturally holds a high volume of water, and processing it releases that moisture into the pan. Wringing the riced vegetable in a clean kitchen towel before cooking concentrates the flavor and allows the olive oil to properly brown the surface instead of steaming it.
Fresh versus Preserved Ingredients
Fresh onions and garlic build the aromatic foundation of the dish, developing sweet, complex notes as they translucent on medium heat for roughly five minutes. Using canned diced tomatoes provides concentrated acidity and bulk, but draining them prevents the dish from becoming overly liquid. Tomato paste acts as a thickener and umami enhancer, bridging the gap between fresh aromatics and the broth. When adjusting liquids, start with a scant quarter cup of chicken broth and monitor the texture; cauliflower releases more water as it softens over medium-low heat. For dietary adaptations, vegetable broth replaces chicken stock effortlessly without altering the final cooking time.
- If the mixture looks dry during the five-to-ten-minute simmer, drizzle in additional broth one tablespoon at a time.
- If the spices taste sharp, cook them alongside the tomato paste for an extra minute to mellow the raw cumin and paprika.
- If the texture turns mushy, reduce the final simmer uncovered to allow excess steam to escape rapidly.
