Spanish (Cauliflower) Rice

9 30 165
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Spanish (Cauliflower) Rice
Health Rating


1 medium head Cauliflower (riced)
1/2 small White onion (finely chopped)
3 tbsp Coconut oil
2 clove(s) Garlic (finely minced)
2 tsp Cumin
2 tsp Chili powder
1 cup Chicken broth (stock)
1/2 cup Salsa, ready-to-serve
1 tsp Sea salt


To “rice” the cauliflower: If using a heavy duty blender like a Vita-Mix, chop the cauliflower into florets and put into the canister, add filtered water to cover cauliflower, turn on blender to low-med speed and wet-chop until the consistency of rice. Drain off the water. If you do not have a heavy duty blender, simply use a grater to grate the florets into “rice.”

Heat coconut oil in a non-toxic skillet until melted. Add onion and garlic and sauté for 2-3 minutes or until soft.

Add cauliflower, cumin, chili powder, salt, chicken stock, and salsa. Simmer until most of the liquid is boiled off and the cauliflower is cooked through. (The finished product will be a little firmer than regular rice).

Add optional toppings if desired.


Optional: chopped black olives, cilantro, organic cheese

Nutrition Facts

Per Portion

Calories 165
Calories from fat 102
Calories from saturated fat 82
Total Fat 11.3 g
Saturated Fat 9.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 1048 mg
Potassium 592 mg
Total Carbohydrate 11.7 g
Dietary Fiber 3.8 g
Sugars 4.4 g
Protein 4.1 g

Dietary servings

Per Portion

Vegetables 3.0

Energy sources

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