Cauliflower Spanish Rice
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Cauliflower Spanish Rice calories by ingredient
Introduction
Finally have Spanish style rice with all of the flavor but without all of the calories Finally have Spanish style rice with all of the flavor but without all of the caloriesNumber of Servings: 6
Ingredients
-
1 large head of cauliflower
1 tbsp olive oil or avocado oil
1/2 C. diced onion
3 cloves garlic minced
1 tsp cumin
1 tsp salt + more to taste
2 tbsp tomato paste
1/4 - 1/2 C. chicken or vegetable broth
Directions
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.