THE RECIPE JOURNAL · Side Dish
Spanish-Seasoned Cauliflower Rice
This flavorful cauliflower rice is a vibrant and healthy twist on a classic side dish, packed with bold Spanish spices. It’s quick to make and perfect for adding a tasty, low-carb option to any meal.
FROM THE KITCHEN • Spanish-Seasoned Cauliflower Rice
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a skillet over medium heat. Toss in the chopped onion and cook until it becomes soft and translucent, about 3 minutes. Then add the garlic and let it cook for another couple of minutes until fragrant. Next, stir in the red bell pepper and tomato, cooking everything together for around 3 more minutes.
02
Step 2
Now, add the cauliflower rice along with the broth, tomato paste, cumin, paprika, oregano, and ancho chile powder. Give it a good stir to mix all those flavors, and let it cook for about 5 minutes. Taste it and see if you want to adjust the seasoning.
03
Step 3
Keep cooking until the cauliflower has a bit of bite left and isn’t mushy, which should take another 3 to 5 minutes. Just before serving, season with salt and pepper to your liking.
Why you’ll love it
This dish is a flavorful and healthy way to enjoy cauliflower. It’s low in carbs but high in taste, making it perfect for anyone looking to eat lighter without sacrificing flavor. The Spanish spices add a warm, comforting touch that feels both familiar and exciting.
How to serve
Serve alongside grilled chicken, fish, or roasted vegetables for a complete meal. It also works well as a base for sautéed shrimp or mixed with beans for a vegetarian option. Garnish with fresh herbs like parsley or cilantro to brighten the dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to keep the texture fluffy instead of soggy. This dish can also be frozen, but the texture may soften slightly after thawing.
