Cauliflower Spanish Rice #healthy #paleo

Cauliflower Spanish Rice #healthy #paleo

It's difficult for me to make the most of my taco bowls, or fajitas without the expansion of rice. I adore a decent taco serving of mixed greens, however now and then I need that additional surface and kind of rice all blended in.

I adore that I could utilize cauliflower rice as the ideal substitute! This cauliflower rice meets up with a couple of basic fixings: cauliflower (duh), onion, garlic, cumin, salt, tomato glue, and vegetable or chicken soup. Include some extra new cilantro, jalapeƱo, or lime for a much more delicious treat!

Taco Tuesday will be such a great amount of better with the expansion of this rice. Truth be told, I have remaining turkey taco meat from a couple of days back that has worked flawlessly! Top with cilantro, avocado, tomatoes, and some additional greens and BOOM. Excessively simple, sound supper for the success!!

I likewise need to impart to you somewhat of an alternate way for this formula. I use Trader Joe's solidified natural cauliflower rice, and this variety is significantly simpler. About the easy routes. Appreciate!

Also try our recipe Easy Cheesy Cauliflower Rice

Cauliflower Spanish Rice #healthy #paleo

The perfect compliment to your Mexican side dishes! This Cauliflower Spanish Rice is full of flavor and super easy to make!


  •  1 large head of cauliflower
  •  1 tbsp olive oil or avocado oil
  •  1/2 cup diced onion
  •  3 cloves garlic minced
  •  1 tsp cumin
  •  1 tsp salt + more to taste
  •  2 tbsp tomato paste
  •  1/4 - 1/2 cup chicken or vegetable broth
  •  Fresh cilantro for garnish optional


  1. Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
  2. Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.
  3. Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat.
  4. Add in tomato paste, then 1/4 cup broth, and bump up heat to medium high. continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
  5. Serve hot with garnished cilantro and added salt to taste.

Read more our recipe : Cheesy Vegan Cauliflower Potato Soup

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