This Spanish cauliflower rice takes just 20 minutes and is loaded with bold, smoky flavor—without the carbs. It’s gluten-free, vegan, and perfect for busy weeknights.
Love this kind of easy side? Try my Sweet Potato Black Bean Tacos for a full meal!
Ingredients
- Cauliflower – Fresh cauliflower gives the best texture, but pre-riced works too if you're short on time.
- Spices – Cumin, paprika, and oregano give this dish a rich Spanish-style flavor.
- Tomato paste – Adds color and umami. You can use blended fresh tomatoes if needed.
- Vegetable broth – Makes the "rice" fluffy and more flavorful. Water works too with extra seasoning.
- Lime – A squeeze at the end brightens the dish and ties the flavors together.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Spanish Cauliflower Rice
- Prep the cauliflower: Cut into chunks and pulse in a food processor until rice-like. Set aside.
- Sauté aromatics: In a skillet, heat olive oil over medium. Add diced onion and cook until soft. Add garlic and cook for 30 seconds.
- Add flavor: Stir in spices, tomato paste, and a splash of broth.
- Cook the cauliflower rice: Add the riced cauliflower and rest of the broth. Stir and cook for 5–7 minutes until tender.
- Finish and serve: Squeeze fresh lime juice on top and garnish with herbs like cilantro.
Tips
- Don’t overcook – Cauliflower rice cooks fast. Stir frequently and stop once tender.
- Use pre-riced cauliflower – Just reduce cook time and liquid slightly.
- Pat cauliflower dry – Especially if using frozen, to avoid sogginess.
- Want it spicy? Add chili flakes or a pinch of cayenne.
- Try saffron or bay leaf – For extra Spanish flavor.
- Switch up the veggies – Add bell peppers, peas, or mushrooms.
- Add protein – Great with crispy tofu, beans, or vegan sausage.
What to Serve With Spanish Cauliflower Rice
This is one of those side dishes that works with everything! I love it with:
- With sliced avocado and salsa
- Grilled or roasted vegetables
- Vegan enchiladas or tacos
- Tofu or tempeh
- Stuffed into burritos or bowls
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for 3-4 days.
- To Reheat. Warm in a skillet or microwave. Add a splash of broth or oil if needed.
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Recipe Card
Spanish Cauliflower Rice
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INGREDIENTS
- 1 head cauliflower, about 3 ½ cups grated
- 1 ½ tablespoon olive oil
- ½ cup yellow onion, diced
- 2 teaspoon minced garlic
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt, or more to taste
- 3 tablespoon tomato paste
- ¼-1/2 cup vegetable stock
- ½ lime, juiced
- cilantro, for garnish
INSTRUCTIONS
- Prep the cauliflower: Cut into chunks and pulse in a food processor until rice-like. Set aside.1 head cauliflower
- Sauté aromatics: In a skillet, heat olive oil over medium. Add diced onion and cook until soft. Add garlic and cook for 30 seconds.½ cup yellow onion, 2 teaspoon minced garlic, 1 ½ tablespoon olive oil
- Add flavor: Stir in spices, tomato paste, and a splash of broth.1 teaspoon ground cumin, ½ teaspoon dried oregano, 1 teaspoon ground paprika, ½ teaspoon kosher salt, 3 tablespoon tomato paste, ¼-1/2 cup vegetable stock
- Cook the cauliflower rice: Add the riced cauliflower and rest of the broth. Stir and cook for 5–7 minutes until tender.
- Finish and serve: Squeeze fresh lime juice on top and garnish with herbs like cilantro.½ lime, cilantro
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
How do I stop it from being mushy?
Don’t overcrowd the pan, don’t overcook, and use medium heat.
Can I make it without tomato paste?
Sure! Try finely chopped fresh tomatoes or just skip it and bump up the spices.
Use a smaller, fresher cauliflower and balance with aromatics and lime juice.
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