Spanish Cauliflower Rice

9 25 148
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Spanish Cauliflower Rice
Health Highlights


1 medium head Cauliflower
3 small Carrots
2 tbsp Ghee (or butter)
1 tsp Salt
3 clove(s) Garlic (crushed )
1 tbsp Chili powder
1 tbsp Cumin
1/4 cup Chicken broth (stock) (or vegetable broth )
3/4 cup Tomato sauce, canned (or pureed tomatoes )


Remove stem from cauliflower and chop into chunks (small enough to fit in food processor).

Place in food processor and pulse until cauliflower resembles rice. Set aside in large bowl.

Place carrots in food processor and pulse until it’s diced. Add to cauliflower.

Add butter and garlic to large pan over medium heat. Let sit for one minute.

Add cauliflower mixture and all spices (cumin, salt, chili powder), stirring for about 8 minutes.

Add tomatoes and broth and cook for another few minutes. Serve warm.

Nutrition Facts

Per Portion

Calories 148
Calories from fat 77
Calories from saturated fat 42
Total Fat 8.6 g
Saturated Fat 4.6 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.9 g
Cholesterol 21.6 mg
Sodium 948 mg
Potassium 759 mg
Total Carbohydrate 15.9 g
Dietary Fiber 5.6 g
Sugars 6.4 g
Protein 4.6 g

Dietary servings

Per Portion

Vegetables 3.6

Energy sources