Spanish Cauliflower Rice

9 25 145
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Spanish Cauliflower Rice
Health Rating


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 145
Calories from fat 64
Calories from saturated fat 35
Total Fat 7.1 g
Saturated Fat 3.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.8 g
Cholesterol 15.5 mg
Sodium 968 mg
Potassium 779 mg
Total Carbohydrate 15.7 g
Dietary Fiber 4.9 g
Sugars 6.7 g
Protein 4.5 g

Dietary servings

Per Portion

Vegetables 3.6

Energy sources

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