• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Freezer friendly

    Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb)

    Published: Apr 26, 2020 · Modified: Apr 25, 2020 by Richa 12 Comments

    Jump to Recipe   Print Recipe

     This easy One Pot Vegan Spanish Cauliflower Rice is full of sweet and smoky flavors and super easy to make! A great, healthy low carb alternative to white rice packed with nutrients. Gluten-Free, Paleo, Low Carb, Whole30, and Plant-Based. Jump to Recipe

    overhead hot of a pan with Spanish cauliflower rice decorated with cilantro and lime slices

    Looking for a quick and easy vegan side dish that is chock full of healthy veggies and brings back memories of carefree vacations in Spain. This easy One Pot Spanish Cauliflower rice is the perfect low-carb complement to any Spanish or Mexican main dish – but really any south-of-the-border meal.

    This meal is also relatively low-calorie. One cup of cooked cauliflower rice has only about 25 calories, and one cup of cooked brown rice has about 218. So there’s that. A great way to keep things lean without compromising on flavor.

    Ingredients for making Spanish Cauliflower Rice:

    This cauliflower rice comes together with a few simple ingredients:

    • grated or shredded cauliflower – gluten-free, high in fiber, and low carb but packed with nutrients.
    •  blended tomato and onions form the base of the cooking sauce.
    • seasonings: ground cumin, chili powder blend, and smoked paprika to add that typical Spanish flavor
    • pickled jalapeno adds a nice kick and some acidity.
    • bell pepper for that subtle sweetness and a touch of color! I used a mix of red and green but you can choose any color you want.
    • cilantro and lime juice for garnish – you could use parsley instead of cilantro if you’re not a fan.

    close-up overhead shot of a frying pan with cauliflower rice

     

    Tips for making the best fluffy cauliflower rice:

    • Cut the cauliflower head into small florets equal in size. Try to make them as even as possible to allow for even “ricing”.
    • When making bigger amounts of cauliflower rice, or if you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor.
    • Pulse a few times until it resembles coarse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even.
    • Do not squish or press the grated cauliflower or the cooked cauliflower rice.
    • Fluff the cauliflower rice before and after cooking for perfect fluffiness.
    • Cook the rice till just about done. Longer cooking time will make mushy cauliflower.
    • Depending on the moisture content, you may have to cook the Spanish Cauliflower Rice some time uncovered.
    • Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.

    How to make Spanish Cauliflower Rice:

    Start by chopping up the cauliflower into florets and discarding the base. Add in softer stem if you want. Cut the florets into equal-sized florets. This will make the pulsing in a food processor so much easier!

    overhead shot of a pan with tomato sauce base used for making Spanish Cauliflower rice

    Rice the cauliflower florets if you have not already in a food processor by pulsing it a few times. Then blend 1 tomato, onion, Jalapeno and spices until pureed. Add this blended mixture to a skillet over medium heat and cook for 3-4 minutes until the onion does not smell raw

    overhead shot of a saucepan with tomato sauce and diced bell pepper for making Spanish cauliflower rice

    Add the diced bell peppers and the rest of the chopped tomato and cook for a minute.

    overhead shot of reduced tomato and bell pepper sauce in a white sauce pan

    Add the cauliflower rice and mix and toss well. Cover, reduce the heat to medium-low and cook for 5 minutes. Let it soften and absorb all that wonderful onion flavor but make sure to not overcook.


    cauliflower rice being added to a saucepan with bell pepper sauce to make Spanish Cauliflower Rice

    Open the cover, add some lime juice. Taste. It should be ready to serve when the rice is softened and the flavor has been evenly distributed. If cauliflower is not cooked to preference then continue to cook for another 2 minutes.  Fluff the rice up and taste and adjust for flavor and cover again for 2-3 minutes for it to steam.

    side view of healthy vegan Spanish cauliflower rice in a pan

    Garnish with Cilantro and Salsa and lime wedges and enjoy hot!

    What to serve with Cauliflower Rice?

    I love serving this with Vegan Sheet Pan Fajitas, Mushroom Tacos, or my Jackfruit Tacos. It also makes a great base for any Vegan Veggie Bowl or Burrito Bowl– just use it instead of your grain base and you’ve got yourself a healthy filling meal that is low in carbs.

    You could probably also use it as a filling for a low carb version of my Vegan Spanish Rice Wrap.

    Can I use store-bought riced cauliflower?

    Absolutely!! Most stores actually have already riced cauliflower in the produce section. Or you can also buy in the frozen section. This will alter the cooking time a bit, and release more water. So you won’t need as much broth if any at all.

    I prefer to pulse my own cauliflower, mainly because a large head of cauliflower produces more rice than I can get in the frozen section. You will most likely need 2 bags of the frozen!

    Can cauliflower rice be frozen?

    Yes, and it’s so easy.  You can make a whole bunch of cauliflower rice at once. To freeze your pre-riced cauliflower for meal prep, prepare some medium-sized freezer bags and scoop about 2 cups of cauliflower rice into each.

    Make sure to press as much air out of your bag as you can and seal them up tightly. Repeat this with the remaining cauliflower. Flatten the freezer bags and stack to freeze them in the back of your freezer.

     

    MORE DELICIOUS CAULIFLOWER RECIPES FROM THE BLOG:

    • Cauliflower Fried Rice – 1 Pot Recipe
    • Spiced Cauliflower Broccoli Rice with Spanish Chickpea Stew.
    • Cauliflower Taco “meat” Nachos
    • Cauliflower Potato Patties
    • Healthy Cauliflower Flatbread 
    side view of Spanish cauliflower rice in a pan
    Print Recipe
    5 from 6 votes

    Spanish Cauliflower Rice

     This easy One Pot Vegan Spanish Cauliflower Rice is full of sweet and smoky flavors and super easy to make! A great, healthy low carb alternative to white rice packed with nutrients. Gluten-Free, Paleo, Low Carb, Whole30, and Plant-Based.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main, Side
    Cuisine: American, Spanish
    Keyword: caulfilower rice recipe, healthy Spanish rice, vegan cauliflower rice recipe
    Servings: 2
    Calories: 57.82kcal
    Author: Vegan Richa

    Ingredients

    • 2 cups (7.05 oz) grated or shredded cauliflower
    • 1 (250 g) and half large tomato divided or 1 1/4 cup chopped
    • 1/4 cup (1.41 oz) chopped onion
    • 1 tsp ground cumin
    • 1 tsp chili powder blend
    • 1/2 tsp smoked paprika
    • 1 tbsp pickled jalapeno
    • 1/2 tsp salt
    • 1/4 cup (1.31 oz) red or green bell pepper chopped
    • Cilantro and lime juice for garnish

    Instructions

    • Rice the cauliflower florets if you have not already in a food processor by pulsing it a few times. (See tips for perfect rice)
    • Then blend 1 tomato, onion, Jalapeno and spices until pureed smoothly.
    • Add this blended mixture to a skillet and heat over medium heat and let it cook for 3-4 minutes until the onion does not smell raw anymore.
    • Add the bell peppers and rest of the chopped tomato and cook for a minute.
    • Add the cauliflower and mix and toss well. Cover, reduce the heat to medium-low and cook for 5 minutes
    • Open the cover, add some lime juice.  If cauliflower is not cooked to preference then continue to cook for another 2 minutes else fluff and taste and adjust for flavor and cover again for 2-3 minutes for it to steam.
    • Garnish with cilantro and salsa and lime wedges, Store refrigerated up to 4 days

    Notes

    • Cut the cauliflower head into small florets equal in size. Try to make them as even as possible to allow for even “ricing”.
    • When making bigger amounts of cauliflower rice, or if you are using a small food processor, start by placing only about half of the cauliflower florets in your food processor.
    • Pulse a few times until it resembles coarse “rice” grains. Set aside in a bowl and repeat with remaining florets. Don’t overcrowd the food processor otherwise, the rice grains won’t be even.
    • Do not squish or press the grated cauliflower or the cooked cauliflower rice.
    • Fluff the cauliflower rice before and after cooking for perfect fluffiness.
    • Cook the rice till just about done. Longer cooking time will make mushy cauliflower.
    • Depending on the moisture content, you may have to cook the Spanish Cauliflower Rice some time uncovered.
    • Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.

    Nutrition

    Nutrition Facts
    Spanish Cauliflower Rice
    Amount Per Serving (1 /2)
    Calories 57.82 Calories from Fat 8
    % Daily Value*
    Fat 0.92g1%
    Saturated Fat 0.15g1%
    Sodium 634.41mg28%
    Potassium 550.63mg16%
    Carbohydrates 11.56g4%
    Fiber 4g17%
    Sugar 5.3g6%
    Protein 3.25g7%
    Vitamin A 1638.22IU33%
    Vitamin C 81.89mg99%
    Calcium 37.46mg4%
    Iron 1.53mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Easy Roasted Breakfast Potatoes (Vegan)
    No Yeast Pizza Dough – Vegan »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Simon

      June 10, 2021 at 10:29 pm

      5 stars
      This was so good! I substituted corn for the bell peppers since that’s what we had on hand and omitted the jalapeno’s. The flavor was fantastic. Thanks for another great recipe!

      Reply
    2. Maricarmen

      September 05, 2020 at 11:29 am

      5 stars
      I’m Spanish and I loved the recipe, but there’s not much of Spain in it

      Reply
    3. Cheryl

      June 29, 2020 at 3:55 pm

      5 stars
      Such a genius way to prepare riced cauliflower that isn’t Asian. Definitely a repeat.

      Reply
      • Vegan Richa Support

        June 30, 2020 at 9:34 am

        Thank you!

        Reply
    4. Swati

      May 04, 2020 at 11:11 pm

      Any cooking time variation if I use frozen cauliflower rice ? I am
      Worried it will release water.

      Reply
      • Richa

        May 04, 2020 at 11:23 pm

        Cook uncovered and a few mins longer and hopefully the moisture will cook out

        Reply
    5. Harneet Gill

      April 30, 2020 at 11:30 am

      5 stars
      So for the nutritional value, is it 58 calories for 1 out of the 2 servings or would it be for half of one whole serving?

      Reply
      • Vegan Richa Support

        April 30, 2020 at 3:00 pm

        Hi Harneet – yes the count is for 1 of the 2 servings. So, if you were to reduce the recipe down to 1 serving (halve everything) it would be 58 calories.

        Reply
    6. Ghulam Mohyudin

      April 28, 2020 at 3:50 am

      5 stars
      It was perfect the first time. I learn so much from you as well! Keep it up great post.

      Reply
      • Richa

        April 29, 2020 at 3:51 pm

        Thanks

        Reply
    7. Marlene

      April 27, 2020 at 12:53 pm

      5 stars
      Love this recipe…
      I double the recipe and freeze it…
      Thanks for sharing your delicious recipes 🎉😋

      Reply
      • Richa

        April 27, 2020 at 2:31 pm

        Awesome

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi
    • Vegan Mac and Cheese Powder – Cheese Mix Recipe
    • Creamy Sun Dried Tomato Pasta with Garlic Soy curls

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa