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    Home » Side Dish Recipes

    Spanish Cauliflower Rice - Low Carb, Keto

    Published: Sep 6, 2021 by Wendy Polisi Modified: Sep 6, 2021 · 895 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Spanish Cauliflower Rice is a fast and easy veggie side that people go crazy for! You will be surprised at how well it tips its hat to classic Spanish Rice, but without the carbs. A drizzle of lime juice and a sprinkling of cilantro at the end completes this simple dish with an extra pop of flavor. It is just the right match for tacos, fajitas, enchiladas, or grilled chicken.

    Overhead photo of a white bowl with Spanish Cauliflower Rice in it and a spoon sitting beside it.

    I thought I couldn't live without things like rice while watching my carbs, but it turns out there is an easy substitution.

    This Cauliflower Spanish Rice is such a great alternative.  

    It is no surprise; this recipe has become a year-round staple in my side dish repertoire - it is perfect for any time I am serving Southwestern or Mexican food. 

    When you can serve a dish that is low carb, keto, dairy-free, and gluten-free that the whole family loves, I call that winning!

    If you are looking to limit carbs, on weight watchers, or are just trying to lower your calories, this keto Mexican Cauliflower Rice Recipe is one you will want to try!

    Ingredients for Making Keto Spanish Rice

    Process photo for Spanish cauliflower rice - ingredients unmeasured.
    • Cauliflower:  I typically use a whole cauliflower and pulse it in my food processor to make "rice," but if you want to buy pre-riced cauliflower, you can.
    • Oil:  Olive oil or avocado oil works well here.
    • Tomato Sauce:  If you have any leftover, freeze it for next time.
    • Broth: I find that making my own saves money and yields the best flavor, but you can purchase broth if you need to.
    • Garlic:  I like fresh minced garlic, but garlic powder may be used in its place.
    • Seasonings:  Onion powder, cumin, salt, and pepper give Spanish-inspired flavors.
    • Lime Juice:  Finishing with lime juice brightens the dish.
    • Fresh Cilantro:  This gives a final pop of flavor.
    Ingredients measured for Spanish cauliflower rice recipe.

    Variations for Spanish Style Cauliflower Rice

    • Add ½ diced onion to the skillet.
    • Add ½ cup thawed frozen baby peas when you add the seasonings. Omit the cilantro and garnish with parsley and parmesan cheese.
    • Use broccoli instead of cauliflower for Broccoli rice.
    • For added flavor in your Mexican cauliflower rice, you can add in 2 teaspoons of chili powder.
    • Make Spanish Yellow Cauliflower Rice by adding ½ teaspoon ground turmeric and a pinch of saffron.

    Short on Time?

    It is easy to find already riced cauliflower at most grocery stores. You will find it in the produce section most often.  

    You can even find frozen rice to make cauliflower recipes even easier to throw together.

    • Cauliflower Spanish rice recipe cooking in a skillet

    Tips

    • If you find that your cauliflower rice is sticking to the pan, you can fix this by adding a little more oil or liquid to the pan.
    • Frozen Riced Cauliflower tends to have a bit more liquid. Make sure you give it time to cook off!

    Serving Suggestions

    • Spanish rice with cauliflower rice works well as a side dish for tacos, enchiladas, or burritos.
    • It is fabulous with Sheet Pan Chicken Fajitas.
    • Serve with Chicken with Avocado Sauce.

    Frequently Asked Questions

    Can You Buy Cauli Rice?


    Absolutely! Trader Joe’s was one of the first to come out with it. Now, there are numerous brands available including Green Giant and Birds Eye. I have even seen several grocery stores with store brands. Look for it in the freezer section and the produce section.

    How Do You Cook Cauliflower Rice?


    The best way to cook it is to saute in a little oil for five minutes. Add liquid to the pan and cover. Cook for another five to ten minutes.

    How Long Can You Keep Cauliflower Rice in the Fridge?


    It will keep in the fridge for up to five days loosely wrapped in plastic or a vegetable bag. It is best stored whole, because the florets begin to loose moisture when they are cut

    How Do I Pick the Best Cauliflower?


    Cauliflower should be pale white. Yellow or brown spots should be avoided, but minor ones can easily be trimmed off. Look for a head that has bright pale green leaves that are formed tightly around the base.

    Tools Needed to Make This Spanish Cauliflower Rice Recipe

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    • Food Processor (I ADORE this food processor. I have had many and this is the best. You may also use a hand grater.)
    • Large Skillet

    Storage

    Spanish rice using cauliflower can be stored in the refrigerator for up to three days.

    Close up photo of a bowl of Keto Spanish Cauliflower Rice.

    More Keto Cauliflower Rice Recipes

    • This Coconut Cauliflower Rice is an excellent twist on cauli-rice.
    • Looking for a complete meal? You will LOVE this Low Carb Cauliflower Fried Rice! It is a one-pot meal that comes together in less than 20 minutes.
    • Cilantro Lime Cauliflower Rice is a delicious side you will turn to again and again.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Close up photo of a spoonful of Spanish Cauliflower Rice resting in a bowl of keto rice.
    Print Recipe
    4.67 from 3 votes

    Spanish Cauliflower Rice

    This Cauliflower Spanish Rice Recipe is a delicious low-carb side dish that you can enjoy without guilt! Naturally Gluten Free and Keto Friendly.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: American
    Keyword: light, spicy
    Servings: 4
    Calories: 70kcal
    Author: Wendy Polisi

    Equipment

    • Food Processor
    • Large Saute Pan

    Ingredients

    • 16 ounces cauliflower
    • 1 tablespoon olive oil
    • ⅓ cup tomato sauce
    • ¼ cup chicken or vegetable broth
    • 1 teaspoon minced garlic
    • 1 teaspoon onion powder
    • ½ teaspoon ground cumin
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 1 tablespoon fresh lime juice
    • ¼ cup cilantro chopped
    US Customary - Metric

    Instructions

    • Cut cauliflower into florets. Place in a food processor and process until “riced”.
    • Heat olive oil over medium heat in a large skillet. Add cauliflower and cook for five minutes.
    • Stir in tomato sauce, broth, garlic, onion powder, cumin, sea salt and black pepper. Cover and cook for 5 to 10 more minutes, until tender.
    • Uncover.  Toss with lime juice and garnish with cilantro.
    • Taste and adjust the salt and pepper to your liking.

    Nutrition

    Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Sodium: 486mg | Potassium: 418mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 58.7mg | Calcium: 28mg | Iron: 0.8mg

    More Recipes to Try:

    • 10 Minute Cauliflower Rice
    • Roasted Cauliflower Rice with Lemon

    Filed Under:

    FavoritesGluten Free RecipesKeto and Low Carb RecipesSide Dish Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Comments

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      Rating




    1. Sandy

      July 11, 2017 at 5:36 pm

      5 stars
      This was amazing! Love it!

      Reply
    2. Deepika

      July 14, 2017 at 10:18 am

      5 stars
      I love your Low carb New recipe idea "Spanish cauliflower rice" but more than that I loved the way you wrote about it. That made this post more interesting. Keep writing. 🙂

      Reply
    3. Amber

      September 02, 2017 at 10:46 pm

      Can frozen cauliflower rice be used instead of fresh and dealing with processor?

      Reply
      • Wendy Polisi

        December 11, 2018 at 12:41 pm

        Absolutely!

        Reply
    4. Amy Yalian

      January 11, 2018 at 4:49 am

      5 stars
      I'm very new to the Keto/Low Carb diet. I was so sad thinking that I was going to have to give up Mexican food. Then I came across you recipe and was so Happy! I tried your recipe and it was really good except that it was really salty. I don't add salt to my food when I cook or after...but thank you so much for coming up with this recipe. God Bless.

      Reply
    5. MIchelle

      February 28, 2018 at 2:48 am

      5 stars
      Yes! Yes! and Yes!!
      And I did it super lazy! I also added an extra cup of water to the recipe and threw 12 oz cauliflower/ sweet potato in a rice cooker (feeling lazy) and it came out perfect 🙂

      Reply
    6. Kat

      May 01, 2018 at 7:19 pm

      3 stars
      Way too much pepper.

      Reply
      • Wendy Polisi

        May 01, 2018 at 7:28 pm

        You could always dial it back if pepper isn't your thing, but I honestly double the pepper when I make it for our family. I like food that has a kick to it. A 1/4 teaspoon of pepper for four servings really isn't that much at all.

        Reply
    7. Kelly

      May 06, 2018 at 5:34 am

      5 stars
      I just made this tonight (hubby and I are low carb). I doubled your recipe and used frozen riced cauliflower because I love the convenience. This was DELICIOUS! Thank you so much for sharing it!!!!

      Reply
      • Wendy Polisi

        May 07, 2018 at 12:32 pm

        I am so glad that you enjoyed it! I've been using frozen cauliflower quite a bit myself lately!

        Reply
    8. rose

      May 14, 2018 at 8:57 am

      thank Wendy! Previously I did not know that the SPANISH CAULIFLOWER RICE is so great!

      Reply
    9. temple run 3

      August 02, 2018 at 8:12 am

      wow, this dish looks delicious, i also want to try it, thank you for sharing the way.

      Reply
    10. Lynn

      December 11, 2018 at 12:26 am

      5 stars
      I made this for dinner tonight and my 4 year old grandson ate 4 helpings. He loved it! Great recipe.

      Reply
      • Wendy Polisi

        December 11, 2018 at 12:40 pm

        You made my day! Nothing better than when you can get little ones eating veggies.

        Reply
    11. Tammy

      April 10, 2019 at 5:33 am

      5 stars
      This was delicious! Thanks for the great recipe. 🙂

      Reply
    12. Diane S.

      July 16, 2019 at 1:29 pm

      5 stars
      I was surprised at how good this was, and so were the picky eaters in my family! I didn't have tomato sauce on hand, so I added extra broth and tomato paste from a tube gradually until I got the color I wanted in the mixture. I also added the zest from the lime, which I think put it over the top.

      Reply
      • Wendy Polisi

        July 16, 2019 at 1:44 pm

        So glad that you enjoyed it - and especially that you even got your picky eaters to eat it! LOVE the addition of lime zest. It is amazing how just a touch of citrus can brighten a dish up.

        Reply
    13. Jeff Wheeler

      July 31, 2019 at 4:05 pm

      Wendy, what is your opinion on the addition of mild green chilies? I’m thinking about adding them.

      Reply
      • Wendy Polisi

        July 31, 2019 at 4:43 pm

        I think that would be AMAZING! If you try it let me know how it goes!

        Reply
    14. temple run

      January 23, 2020 at 10:00 am

      5 stars
      This was DELICIOUS! Thank you so much for sharing it!!!!

      Reply

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