Cauliflower Spanish “Rice”

Cauliflower Spanish "Rice".jpg

Happy National Margarita Day y’all! Since apparently it is frowned upon to have JUST margaritas for dinner (sad face), I decided to have a simple Mexican themed night. On the menu tonight: turkey tacos, this delightful Cauliflower Spanish “Rice”, and of course some Jose Cuervo Golden! Yet another healthy substitution recipe in which the carbs are not missed!!

Pinterest Inspired


  • 1 large head of cauliflower
  • 1 Tbsp. olive oil
  • 1/2 c. sweet onion, diced
  • 3 tsp. minced garlic
  • 1 tsp. cumin
  • 1 tsp. salt (plus more to taste)
  • 2 Tbsp. tomato paste
  • 1/4 c. chicken broth
  • fresh cilantro


  1. Trim cauliflower away from the steam. Cut into small enough pieces to fit into food processor. Grate until the pieces resemble grains of rice. Set aside in a large bowl.
  2. Heat oil in a large skillet over medium high. Add onion and sauté until translucent (about 3 minutes). Add minced garlic and sauté until aromatic. Sprinkle cumin and salt over onions and add in the riced cauliflower. Stir until well mixed.
  3. Add in tomato pasta and chicken broth. Continue to stir until the paste dissolves and the mixture is just slightly dry. If too dry add in more chicken brother; if too moist, allow to simmer until liquid cooks off.
  4. Remove from the heat and garnish with cilantro.

Yields approximately 8 servings.

Eat, Bork, and Be Merry!

~ Kate


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