Fragrant, comforting, and easy to serve as a complete meal, Spanish Cauliflower Rice is a vegan, vegetarian American, Spanish main, side made with grated or shredded cauliflower, and half large tomato divided, and chopped onion in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main, Side
  • Cuisine: American, Spanish

Ingredients

  • 2 cups grated or shredded cauliflower
  • 1 and half large tomato divided (or 1 1/4 cup chopped)
  • 1/4 cup chopped onion
  • 1 tsp ground cumin
  • 1 tsp chili powder blend
  • 1/2 tsp smoked paprika
  • 1 tbsp pickled jalapeno
  • 1/2 tsp salt
  • 1/4 cup red or green bell pepper chopped
  • Cilantro and lime juice for garnish

Method

  1. Rice the cauliflower florets if you have not already in a food processor by pulsing it a few times. (See tips for perfect rice)
  2. Then blend 1 tomato, onion, Jalapeno and spices until pureed smoothly.
  3. Add this blended mixture to a skillet and heat over medium heat and let it cook for 3-4 minutes until the onion does not smell raw anymore.
  4. Add the bell peppers and rest of the chopped tomato and cook for a minute.
  5. Add the cauliflower and mix and toss well. Cover, reduce the heat to medium-low and cook for 5 minutes
  6. Open the cover, add some lime juice. If cauliflower is not cooked to preference then continue to cook for another 2 minutes else fluff and taste and adjust for flavor and cover again for 2-3 minutes for it to steam.
  7. Garnish with cilantro and salsa and lime wedges, Store refrigerated up to 4 days

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.