Cauliflower Spanish Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large head of cauliflower1 tbsp olive oil or avocado oil1/2 C. diced onion3 cloves garlic minced1 tsp cumin1 tsp salt + more to taste2 tbsp tomato paste1/4 - 1/2 C. chicken or vegetable broth
1. Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
2. Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.
3. Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat.
4. Add in tomato paste, then 1/4 cup broth, and bump up heat to medium high. continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
5. Serve hot with garnished cilantro and added salt to taste.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user NANNADRC.
2. Heat up a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.
3. Add in riced cauliflower, salt, and cumin. Stir around the veggie mixture to coat.
4. Add in tomato paste, then 1/4 cup broth, and bump up heat to medium high. continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
5. Serve hot with garnished cilantro and added salt to taste.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user NANNADRC.
Nutritional Info Amount Per Serving
- Calories: 72.6
- Total Fat: 2.7 g
- Cholesterol: 0.4 mg
- Sodium: 553.4 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 4.0 g
- Protein: 3.3 g
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