Keto Cauliflower Spanish Rice

Keto Cauliflower Spanish 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. Keto Cauliflower Spanish Rice – You must try this recipe.

Lately, I have been trying to shed a few pounds, and the easiest way I have found to do this is to focus my diet on vegetables and protein.

I thought I couldn’t live without things like rice, but it turns out there is an easy substitution. This Keto Cauliflower Spanish Rice is just as delicious as settling down to a big bowl of rice. Really, it is.

Cauliflower has quickly become a rock star in my kitchen, and I couldn’t be happier with my new leading man.

If you like this, you can try similar recipes:

• One-Pot Keto Sesame Chicken and Broccoli
• Keto Parmesan-Roasted Cauliflower
• Keto Coconut Flour Chicken Tenders
• Keto Tuna Casserole
• Keto Meat Pie
• Keto Sausage Balls
• Cajun Trinity Keto Crab Cakes
• Keto & Paleo Beef Bourguignon
• Best Low-Carb Keto Meatballs
• Cheesy Keto Cauliflower Tots

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto Cauliflower Spanish Rice

4 from 36 votes

Recipe by Chef Hunter, Photo Credit: Ildi Papp Course: SidesCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

124

kcal

Keto Cauliflower Spanish 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.

INGREDIENTS

• 1 (16 ounce) package frozen riced cauliflower

• 2 tablespoons water

• 4 tablespoons olive oil

• 1/2 yellow onion, finely chopped

• 2 tablespoons granulated garlic

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon ground white pepper

• 1/2 cup chunky salsa

DIRECTIONS

• Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle.
• Lay a thin dish towel on a flat surface. Add 1/2 of the cauliflower. Hold the 4 corners of the towel together to wrap up the cauliflower completely.
• Twist the towel and squeeze hard to drain off as much water as possible. Remove cauliflower and repeat with the other half.
• Heat olive oil in a skillet over medium-high heat until smoking. Add cauliflower, onion, garlic, chili powder, cumin, and white pepper.
• Saute, stirring constantly, until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.
• Enjoy!