A vibrant dish brings the bold flavors of Spain to your table with simple, fresh ingredients. It’s a light and tasty way to enjoy cauliflower that pairs perfectly with any meal.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Expert Cooking Tips
Use a food processor to pulse the cauliflower into rice-sized pieces for even cooking.
Toast the spices lightly in oil before adding other ingredients to release their full aroma.
Cook the cauliflower rice just until tender to avoid a mushy texture.
Ingredients
0/13
Why This Dish Is So Satisfying
A flavorful and healthy alternative to traditional rice. It’s packed with vibrant spices and fresh ingredients, making it both satisfying and light. Perfect for anyone looking to enjoy a low-carb meal without sacrificing taste.
Step 1
Warm some oil in a skillet over medium heat. Toss in the onion and cook it until it becomes soft and translucent, which should take about 3 minutes. Next, add the garlic and let it cook for another couple of minutes until fragrant. Throw in the red bell pepper and tomato, and cook everything together for about 3 more minutes.
Step 2
Now, add the cauliflower rice along with the broth, tomato paste, cumin, paprika, oregano, and ancho chile powder. Give it all a good stir to mix everything well. Let it cook for around 5 minutes, then taste and adjust the seasoning if you think it needs a little something extra.
Step 3
Keep cooking for another 3 to 5 minutes, just until the cauliflower is tender but still has a bit of bite—no mushy stuff here! Finally, season with salt and pepper to your liking, and it’s ready to serve.
107
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Ideas For Every Meal
Serve alongside grilled chicken, fish, or roasted vegetables for a complete meal. It also pairs well with a dollop of Greek yogurt or a squeeze of fresh lemon to brighten the flavors.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to maintain texture, adding a splash of water if needed to keep it moist.
Frequently Asked Questions
Can I use frozen cauliflower rice for this recipe?
Yes, you can use frozen cauliflower rice. Just thaw and drain any excess water before cooking to avoid sogginess.
How spicy is this dish?
It has a mild to moderate heat from the ancho chile powder, but you can adjust or omit it to suit your spice preference.
Can I substitute vegetable broth with water?
Yes, water works fine, but using broth adds more flavor to the dish.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Can I add protein to make it a full meal?
Absolutely! Grilled chicken, shrimp, or beans pair well with this dish.
What can I use instead of tomato paste?
You can use tomato sauce or crushed tomatoes, but reduce the broth slightly to keep the consistency right.
Is this recipe suitable for a low-carb diet?
Yes, cauliflower rice is a great low-carb alternative to regular rice.
How do I know when the cauliflower rice is done?
It should be tender but still slightly firm to the bite, usually after 8 to 10 minutes of cooking.
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