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Spanish-Style Cauliflower Rice in a white square bowl

Spanish-Style Cauliflower Rice

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: side dish
  • Method: stove top
  • Cuisine: spanish


  • 2 medium heads cauliflower, cored and riced (see tips in the note section)
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • salt and pepper, to taste
  • ¼ cup raw almonds, chopped
  • ¼ cup parsley, finely chopped


  1. Heat coconut oil in a large skillet over medium-high heat. Add the onion and garlic, until the onion begins to turn translucent and is fragrant. Add the cauliflower and cook, stirring occasionally, for about 5 minutes, until cauliflower is tender. (Be sure to not overcook, or cauliflower will become mushy) Add paprika and cumin. Sauté for an additional minute.
  2. In a small bowl, whisk together the chicken broth and tomato paste until smooth. Add to the skillet and stir to incorporate into the cauliflower rice. Cook for 2-3 minutes until liquid has absorbed and evaporated.
  3. Season with salt and pepper. Sprinkle with almonds and parsley.


recipe adapted from Paleo magazine

To rice the cauliflower:
option 1: Take a box grater and grate the cauliflower into rice in a bowl
option 2: Place cauliflower florets in a food processor pulse until reach desired rice consistency.
option 3: Buy the pre-riced cauliflower, often found fresh in the produce section or frozen at your local grocery store.

Keywords: cauliflower, cauliflower rice, spanish

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