Spanish cauliflower rice

Spanish cauliflower riceHere is a tasty, low carb, whole food side dish to serve with a Mexican style meal. I had this with some chicken, kidney beans and vegetables cooked with garlic, onion, cumin, oregano, chilli and tomatoes and drizzled it all with a Lime yoghurt made by simply mixing Greek yoghurt, lime juice and salt.

Spanish cauliflower rice

Makes 2 serves


½ a head of cauliflower, broken into florets

1 vegetable stock cube

1 clove garlic, finely minced

½ teaspoon onion flakes (or use 1/2 a red onion finely chopped – I didn’t have any onion on hand)

½ teaspoon cumin

¼ teaspoon dried oregano

¼ teaspoon dried chilli

½ a tin of crushed tomatoes

1 tablespoon tomato paste




Chopping board

Sharp knife

Food processor

Non-stick fry pan

Wooden spoon

Measuring spoons


  • Crumble the vegetable stock cube into a non-stick fry pan and add about a ¼ of a cup of water.
  • Process the cauliflower florets in batches until it resembles the texture of rice. Add the cauliflower rice to the non-stick fry pan and begin cooking it over medium heat.
  • Add the remaining ingredients along with salt and pepper to taste. Continue cooking while stirring until the cauliflower is soft and the tomatoes have reduced (about 5 – 6 minutes).

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