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.
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
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.