Craving a flavorful, healthy side dish that transports you? This Spanish Style Tomato Garlic Cauliflower Rice recipe offers a vibrant, low-carb alternative to traditional rice, perfect for any meal. You’ll love how easy it is to prepare and how much taste it packs.
Key Ingredients & Substitutions:
- Cauliflower: Use fresh florets or pre-riced cauliflower. Frozen can work, but avoid adding extra water.
- Diced Tomatoes: Canned fire-roasted tomatoes add depth; regular diced tomatoes are also great.
- Garlic: Freshly minced is best, but pre-minced garlic in a jar works in a pinch.
- Smoked Paprika: Essential for that authentic Spanish flavor. Do not substitute with regular paprika if possible.
- Vegetable Broth: Water can be used, but broth adds more flavor.
Ingredients:
- 1 large head cauliflower, riced (about 4-5 cups)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 110-130 (depending on exact ingredients)
- Tools Needed: Large skillet, food processor (if ricing cauliflower yourself)
Step-by-Step Instructions:
1. Prepare Your Cauliflower
If using a whole head of cauliflower, cut it into florets. Pulse the florets in a food processor until they resemble rice grains. Be careful not to over-process, or you’ll get a mushy texture.
2. Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it.
3. Combine with Tomatoes and Spices
Stir in the diced tomatoes (undrained), vegetable broth, smoked paprika, dried oregano, and ground cumin. Bring the mixture to a gentle simmer.
4. Add Cauliflower Rice
Add the riced cauliflower to the skillet. Stir well to combine all ingredients, ensuring the cauliflower is evenly coated.
5. Cook Until Tender
Cover the skillet and let it simmer for 8-10 minutes, or until the cauliflower is tender-crisp. Stir occasionally to prevent sticking. Season with salt and black pepper to your taste.
6. Garnish and Serve
Once cooked, remove from heat. Garnish with fresh chopped parsley if desired. Serve immediately as a delicious side dish.
Variation Ideas:
- Spicy Kick: Add a pinch of red pepper flakes with the garlic for a bit of heat.
- Extra Veggies: Stir in some finely diced bell peppers or frozen peas during the last few minutes of cooking.
- Lemon Brightness: A squeeze of fresh lemon juice at the end can brighten the flavors.
Storage Instructions:
Store any leftover Spanish Style Tomato Garlic Cauliflower Rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. You might want to add a splash of water or broth if it seems dry.
Frequently Asked Questions (FAQ):
- Can you use frozen riced cauliflower? Yes, you can. You might need to extend the cooking time slightly and ensure any excess moisture is drained.
- Is this recipe suitable for a low-carb diet? Absolutely! This is an excellent low-carb and grain-free alternative to traditional rice.
- Can you make this spicier? Yes, add a pinch of cayenne pepper or a chopped jalapeño with the garlic.
- What can you serve with this cauliflower rice? It’s perfect with grilled chicken, fish, or any roasted vegetables.
- How do you prevent the cauliflower rice from getting mushy? Be careful not to over-process the cauliflower and cook it only until tender-crisp.
- Can you prepare this ahead of time? You can rice the cauliflower a day or two in advance. The cooked dish is best fresh but reheats well.