Spanish Cauliflower Rice
This Spanish Cauliflower Rice is a quick, low-carb side with bold tomato flavor, built on riced cauliflower instead of grain. Ready in about 35 minutes and just as good alongside fajitas as it is on its own.
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Every year when the Seattle rain starts to get to me, I book a trip to Puerto Vallarta. It’s become a bit of a tradition for my group of friends, and the food alone is worth the flight. Sizzling fajitas fresh off the grill, frozen drinks, street-side taco carts. It’s all so good.
One of my favorites is a side of Spanish rice to complete the meal, but I’m usually looking for a low-carb option instead. That’s why I developed this Spanish Cauliflower Rice. It still has tomato paste to keep the bold, deep tomato flavor, and I spice it with my Taco & Fajita Spice Blend. It’s the same jar I keep on hand for Sheet Pan Shrimp Fajitas, which pairs perfectly with this low-carb rice for a full, Whole30-compatible dinner.
A few notes from my kitchen before you get started:
- Fresh lime at the end, not the beginning. Stirring the juice in after you pull the pot from the heat keeps the citrus bright instead of cooking it flat.
- Don’t skip the well for the tomato paste. Cooking it directly in a cleared spot in the pot for a minute before stirring it in deepens the umami flavor and helps everything come together.
- Cook off the liquid. Riced cauliflower releases moisture as it cooks. Give it enough time on the heat so the dish doesn’t turn watery. Use the back of a wooden spoon to pull the rice to the side. If no liquid starts to pool, you’re good to move onto the next step.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at what you’ll need.
Frozen riced cauliflower, onion, garlic, diced tomatoes, tomato paste, and my taco or fajita spice build the bulk of the flavor here. Fresh lime and cilantro finish the dish.
How to Make Spanish Cauliflower Rice
Find the full instructions in the recipe card below. Here’s a brief overview.
Sauté the onion and garlic, then add the riced cauliflower and cook until it’s released its moisture. Stir in the diced tomatoes and fajita spice and cook until the liquid reduces, then work in tomato paste through a cleared well to deepen the flavor before finishing with lime and cilantro.
Serving & Storage Tips
This is the side dish I often make alongside sheet pan shrimp fajitas for a full Whole30-compatible dinner, but it’s just as good on its own with a fried egg on top for breakfast. Leftovers keep in the fridge for up to 4 days and reheat well in a pot over medium heat, or gently in the microwave.
Spanish Cauliflower Rice
Ingredients
- 20 ounces frozen riced cauliflower, or about 4½ cups fresh
- ½ onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1½ tablespoons Taco & Fajita Spice Blend
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ lime, juiced
- 2 tablespoons chopped cilantro, optional, plus more for garnish
Instructions
- Add olive oil to a medium pot over medium-high heat. Once heated, add diced onion and cook for 5 minutes, until translucent. Add minced garlic and cook for 30 seconds to 1 minute, until fragrant.
- Reduce heat to medium and add the riced cauliflower. Cook for about 5 minutes, stirring occasionally, until it's released and cooked off most of its moisture.
- Add the diced tomatoes, fajita spice, kosher salt, and black pepper. Stir and cook for 7 to 10 minutes, until the liquid has mostly evaporated and soaked into the rice.
- Create a well in the center of the pot and add the tomato paste. Let it cook directly in the well for about 1 minute before stirring it through. Cook for 5 more minutes, allowing the flavors to combine.
- Remove from heat, squeeze in the lime juice and stir in cilantro, if using. Serve.
Notes
- Fresh vs. frozen cauliflower rice: Frozen works well here. You’ll want that same 5-minute cook-down before adding the tomatoes to cook off some of the water. Fresh riced cauliflower holds up the same way, though it releases less water since it isn’t icy to start.
- No Taco & Fajita Spice Blend on hand? A standard store-bought taco or fajita seasoning works as a substitute. Most blends are built around chili powder, cumin, paprika, and garlic powder, so you’ll get a similar flavor base.
- Let the liquids absorb: Cook the tomato liquid down fully in step 3 before adding the tomato paste. This keeps the dish from getting watery.
- Storage: Leftovers keep in the fridge for up to 4 days and reheat well in a pot over medium heat or in the microwave. Stir in a splash of water if the leftovers are dried out.
- Make it a full meal: Serve alongside Sheet Pan Shrimp Fajitas for a complete Whole30-compatible meal.
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