Description
Spanish Cauliflower Rice is a low-carb alternative to traditional rice. It is flavorful and packed with vegetables.
Ingredients
Scale
- 1 head of cauliflower, grated
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Grate the cauliflower using a food processor or box grater.
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and garlic. Sauté until translucent.
- Add the bell pepper and cook for another 3 minutes.
- Stir in the grated cauliflower, diced tomatoes, paprika, and cumin.
- Cook for 5-7 minutes until the cauliflower is tender.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- This dish pairs well with grilled meats.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg