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Spanish Cauliflower Rice (Paleo, Whole30)

5 from 2 votes

What’s Inside: This easy Spanish Cauliflower Rice features all the flavors you love about the classic carb-loaded side dish, but is packed with veggies, is Paleo, and Whole30- friendly with swaps to make it AIP as well. It’s a perfect side for any protein or your next Taco Tuesday!


How To Make Spanish Cauliflower Rice recipe

What Is Spanish-Style Cauliflower Rice?

As a nutritionist, I’m always on the hunt for flavorful spins on crave-worthy foods that are gut-friendly and delicious. This Spanish Cauliflower rice recipe definitely fits the bill! I grew up eating this plain or with beans using good old-fashioned white rice which can be so great in moderation but to keep my sugar in check, I love making it low carb using cauliflower rice (you won’t tell the difference because of all the amazing flavors).

Packed with veggies like cauliflower (obviously), carrots onion, and garlic, we well as spices like cumin and oregano, this Whole30 alternative to traditional Spanish-style rice is just as flavorful and won’t leave you feeling overly full or bloated.

On top of tasting good and being good for you, this Spanish Cauliflower Rice recipe only calls for a handful of fresh ingredients and a couple of pantry staples, and it all comes together in 15 minutes. You can’t beat that! Serve alongside your favorite Latin-inspired proteins like my Grilled Picanha Steak and Vegetables or my Easy Paleo Ground Chicken Taco Salad.

How To Make Spanish Cauliflower Rice recipe

Key Ingredients

To make this easy Spanish Cauliflower Rice, you’ll need ghee (grass-fed butter or olive oil will also work), a yellow onion, garlic, cauliflower rice (fresh or frozen), shredded carrots, tomato paste, filtered water, cumin, oregano, sea salt, cilantro, and lime wedges.

Want to make this AIP-friendly? Use olive oil instead of ghee, sweet potato puree instead of tomato, as well as turmeric and fresh chopped cilantro in place of the cumin.

How To Make Spanish Cauliflower Rice

  1. Sauté the Aromatics: Cook the chopped onion in one tablespoon of ghee over medium-low heat in a nonstick skillet until translucent. Then, add minced garlic and stir for 30 seconds. 
  2. Cook the Cauliflower Rice: Next, stir in another tablespoon of ghee and add the cauliflower rice while still stirring until cauliflower rice is coated. Then stir in shredded carrots and let cook for 2-3 minutes.
  3. Add the Seasonings: To the skillet, add the filtered water, tomato paste, cumin, oregano and a pinch of salt. Stir well so tomato paste coats the veggies and no clumps remain. Reduce heat to low and let cook for 4 minutes or so until all veggies are soft. Taste and adjust seasonings to your liking.
  4. Serve: Garnish with fresh chopped cilantro or lime wedges, serve, and enjoy!
how to make Spanish cauliflower rice recipe

Serving Suggestions

Tips and Variations

  • To make this Spanish Cauliflower Rice recipe AIP-friendly, use sweet potato puree instead of tomato and use turmeric and fresh chopped cilantro in place of cumin.
  • Spice it up with some dried red pepper flakes, cayenne pepper, or diced jalapeño peppers.
  • Add more veggies like broccoli rice, chopped bell peppers, corn, or sweet peas.
  • Try broth in place of water for even more flavor and nutrients.
How To Make Spanish Cauliflower Rice recipe

Storage, Freezing, and Reheating Instructions

  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze cooled Spanish Cauliflower Rice in an airtight, freezer-safe container or plastic bag for up to 3 months.
  • Reheat in the microwave for 2-4 minutes, until warmed through. Don’t overcook, or the cauliflower will get mushy.

More Healthy Side Dish Recipes To Try

How To Make Spanish Cauliflower Rice recipe

Spanish Cauliflower Rice

5 from 2 votes
Prep Time: 5 mins
Cook Time: 10 mins
Yeild: 4 people

Ingredients

  • 2 tbsp ghee (or grass-fed butter or olive oil)
  • 1 yellow onion chopped
  • 2 garlic cloves minced
  • 4 cups cauliflower rice (fresh or frozen)
  • 1 cup shredded carrot
  • 2 tbsp tomato paste
  • 2 tbsp filtered water
  • 1/2 tsp cumin (or more to taste)
  • 1 tsp dried oregano
  • Sea Salt to taste
  • Optional garnish: Fresh cilantro and lime or lemon wedges

Instructions:

  • Over medium-low heat, saute onion in 1 Tbsp ghee until softened, approx. 3 minutes, then add minced garlic and stir for 30 seconds.
  • Next, stir in another tablespoon of ghee and add the cauliflower rice while still stirring until cauliflower rice is coated.
  • Next, stir in shredded carrots and let cook for 2-3 minutes.
  • Add water, tomato paste, cumin, oregano and a pinch of salt. Stir well so tomato paste coats the veggies and no clumps remain. Reduce heat to low and let cook for 4 minutes or so until all veggies are soft. Taste and adjust seasonings to your liking.
  • Optionally garnish with fresh chopped cilantro and lemon or lime wedges and serve!

Notes:

To make this AIP, use olive oil in place of ghee, sweet potato puree instead of tomato, and use turmeric and fresh chopped cilantro in place of cumin.
Diet: Spanish
Keywords: paleo, whole30
Course: Side Dish
 

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-Alison Marras
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