Spanish Cauliflower Rice (to eat with Mexican Food)
This riced cauliflower is a great substitute for Spanish Rice! A great side dish for your Mexican food if you are trying to eat low-carb this January!
Servings: 4 Servings
Calories: 121kcal
Ingredients
- 1 large head cauliflower
- 2-3 small carrots
- 2 tablespoons butter
- 1 & 1/2 teaspoons chicken bouillon *
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 8-oz. can tomato sauce most of the can
- chopped cilantro to garnish
Instructions
- Slice the cauliflower in half, then in half again. Cut off the stem from each quarter and discard. (see photos)
- Chop the cauliflower into 1-inch pieces. Place 1/3 of the cauliflower into a food processor and pulse in 1-second intervals until it looks like rice. Remove to a bowl and repeat twice more (I usually do 3 batches per head of cauliflower).
- Peel a couple carrots and roughly chop. Add to the food processor and pulse again until it looks the same as the cauliflower.
- Meanwhile, in a large skillet melt the butter over medium-high heat. Add the chicken bouillon and stir together. When it is hot, add the cauliflower and carrots.
- Add salt, chili powder, and cumin.
- Stir occasionally for about 7-10 minutes, or until the veggies are tender.
- Slowly stir in the tomato sauce. You don't have to add the entire can. Just until it looks good to you.
- Cook for another 2 minutes. Add more seasonings to taste.
- Remove from heat, sprinkle with cilantro, and serve hot!
Notes
*I use Better Than Bouillon.
Nutrition
Serving: 1cup | Calories: 121kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Potassium: 759mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4952IU | Vitamin C: 103mg | Calcium: 68mg | Iron: 2mg
