The combination of juicy tangy tomatoes, perfectly crisp-tender cauliflower shreds, slightly sweet tomato paste, and a mix of spices is absolute harmony in this super savory low-carb side dish.
- 1 large head cauliflower (2 pounds)
- 1 tablespoon olive oil
- ½ cup finely minced yellow onion
- 2 tablespoons tomato paste
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried Mexican oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- ¼ teaspoon smoked paprika
- 1 can diced tomatoes (15 ounces), drained and rinsed
Remove stem and trim leaves from cauliflower.
To shred the cauliflower into rice using a box grater: cut cauliflower into large chunks, then grate into rice using the medium-sized holes.
To shred the cauliflower into rice using a food processor: cut cauliflower into small pieces, attach the the grater attachment to food processor, and feed cauliflower into processor to shred.
Heat olive oil in a large nonstick sauté pan over medium-high. Add onion and cook until softened and starting to turn golden brown, 3–5 minutes.
Stir in tomato paste, garlic, oregano, cumin, cayenne, and paprika; cook 1 minute. Add drained tomatoes and cauliflower; toss to combine. Cover skillet with a tight fitting lid and let steam until tender, 5–8 minutes.
Remove from heat and stir in ¾ teaspoon salt; season with additional salt and black pepper to taste.
Store cauliflower rice in an airtight container in the refrigerator for up to 4 days.
Cauliflower rice can be stored in resealable zipper-lock bags in the freezer for up to 2 months.
- Serving Size: ½ cup
- Calories: 60
- Sugar: 5g
- Sodium: 259mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mexican Cauliflower Rice, Spanish Cauliflower Rice, cauliflower rice, vegan cauliflower rice