I’m not even remotely exaggerating when I say this is THE BEST Spanish rice dish I’ve ever had. Oh, and, did I mention there’s absolutely no actual rice in this dish? None.
I can’t say this enough, I am seriously not kidding, this cauliflower rice is the freaking bomb. While this dish was meant to be a rice replacement, I don’t even think of it that way now. It’s that good. It doesn’t need to be a substitute for anything, it stands on its own, thank you very much!
I’m so confident you’ll love this Spanish cauliflower rice as much as we do, I’m going to go out on a limb and offer a FULL 100% money back guarantee. Umm…yeeeaaaah. I would if I could!
This rice has all the wonderful flavors of a homemade Spanish rice, but absolutely no guilt. While I wouldn’t say you’d fool an avid rice-eater into thinking the cauliflower is actually rice, the texture and bite are so close, and the flavor is just soooo amazingly delicious. I love the leftovers even more! The flavors deepen as it sits in the fridge, which makes it a great dish to make ahead.
Let’s get started, shall we?
By now, you will have figured out that we need to be able to get that head of cauliflower into a “rice-like” shape. Trust me, it is not difficult, and you don’t have to have some expensive gadget just for this one task. All you need is a box cheese grater like the picture above or a food processor with a grater blade. You want the one with the larger holes.
I’ve generally found no need to remove excess moisture from the cauliflower if I use the grating disc instead of the S blade to make the rice. If you do have excess moisture, spread the rice across a lint-free towel and pat dry. You can also use paper towels, I just prefer the tea towel. It looks a lot like mozzarella cheese, doesn’t it?
Now we get to cooking this magical yumminess. Cook up some onions.
Add the rice and tomatoes, etc., etc. Cook until it’s at a rice consistency and…
Whamo! This is what you get. The flavor is ah-mazing! Ok, so I missed the pic of adding the canned tomatoes. Sorry. I got excited making this dish and got distracted. But just look at the end product! Mmmmmm. 🙂
I mean, look at the consistency up close! I promise you it tastes even better. 🙂
- 1 head cauliflower
- 1 tablespoon olive oil
- 1 small onion, diced
- 14.5 oz can of diced tomatoes, drained
- 2-3 tablespoons tomato paste
- ⅓ to ½ cup chicken broth
- 1 tsp cumin
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp oregano
- ¼ tsp paprika
- Cilantro for garnish (optional)
- Rice cauliflower with a box grater or in a food processor with the large cheese grater disc. Pat or wring cauliflower rice to remove excess moisture.
- In a non-stick dutch oven, heat oil to medium, add onion and cook until browning and translucent. Add garlic and stir for about 30 seconds. Add riced cauliflower and cook for about 5 minutes.
- Add the canned tomatoes, tomato paste, about ¼ cup of the broth, cumin, onion powder, salt, pepper, oregano, and paprika and stir to combine.
- Cook on medium low until rice is tender, about 5-10 minutes. Add more broth as needed during the cooking process.
- Dish it up and garnish with fresh cilantro, if desired.