SPANISH CAULIFLOWER RICE
This delicious cauliflower rice is a great side dish for any Spanish or Mexican meal. It is also Whole30® compliant!
Provided by JenEats
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
- Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
- Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.3 g, Fat 7.2 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 172.5 mg, Sugar 3 g
SPANISH CAULIFLOWER RICE
Spanish Cauliflower Rice makes this staple of Mexican food available to those on a low carb or grain free diet.
Provided by Robin Gagnon
Categories Side Dish
Time 12m
Number Of Ingredients 8
Steps:
- Gather your ingredients and a large skillet. There is no need to thaw the frozen riced cauliflower, it is actually easier to get out of the bag if you don't.
- Place skillet over medium high heat and pour in the oil.
- Once the oil is hot, toss in the onions and spices. Stir to coat, then add the paste and riced cauliflower. Mix well then cover.
- Cook for about about 10 minutes, stirring several times while the cauliflower rice cooks.
Nutrition Facts : Calories 67 kcal, Carbohydrate 8 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 94 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CLEOCHATRA'S SPANISH " RICE" (CAULIFLOWER)
This is an AWESOME low carb dish from a super cool blogger- I actually started composing poetry odes to Cleo in honor of her making a healthy alternative for Mexican Food. Cleochatra has invented a major amount of low carb dishes (and lost a ton of weight). I am posting it on Zaar because I wanted to get the exact nutritional values. If you cut down on the oil, it ends up being only a couple of Weight Watcher points for the WHOLE THING. If you like this- share the delicious healthy goodness with your friends and VOTE often.
Provided by Nocurfupa
Categories Cauliflower
Time 25m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, cook onion, garlic and bouillon until onion is clear, about 5 minutes.
- Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown.
- Stir in ro-tel or enchilada sauce. Remove from heat.
- Let rest for 5 minutes.
- Serve.
- This also makes great leftovers.
- {Michelle's notes: I use my food processor to chop the mushrooms and cauliflower while the onions are cooking with great success, sometimes for a treat I add a little Spicy Chorizo to the onion while it is browning- but watch out for how many calories that adds!}.
- Makes 6, ½ cup servings.
Nutrition Facts : Calories 118.8, Fat 9.7, SaturatedFat 0.7, Sodium 214.5, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 2.5
LOW CARB CAULIFLOWER SPANISH RICE
Or: How I got my nephew to eat cauliflower! This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek ... you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS.
Provided by One Happy Woman
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
- Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
- Heat the oil in a large saute pan.
- Saute the vegetables together until heated through.
- Add stock and lower the heat, stirring often.
- When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
- Adjust seasonings to taste.
- Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
- This can be made ahead and it freezes well.
- You may add cooked chicken or sausage or cheese to this to make a one-dish meal.
Nutrition Facts : Calories 90.9, Fat 4.1, SaturatedFat 0.6, Sodium 388, Carbohydrate 12.7, Fiber 3.8, Sugar 6.6, Protein 3.4
KETO CAULIFLOWER SPANISH RICE
Spanish cauliflower rice with all the flavor but very few carbs.
Provided by Chef Hunter
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle.
- Lay a thin dish towel on a flat surface. Add 1/2 of the cauliflower. Hold the 4 corners of the towel together to wrap up the cauliflower completely. Twist the towel and squeeze hard to drain off as much water as possible. Remove cauliflower and repeat with the other half.
- Heat olive oil in a skillet over medium-high heat until smoking. Add cauliflower, onion, garlic, chili powder, cumin, and white pepper. Saute, stirring constantly, until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.7 g, Fat 9.3 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 158.7 mg, Sugar 1.6 g
CHICKEN & SPANISH CAULIFLOWER "RICE"
I learned about the paleo diet from some friends who now have tons of energy and are super fit. Since then, I've changed my eating habits, too. Everyone from my dad to my little nephew loves this chicken in Spanish cauliflower rice. -Megan Schmoldt, Westminster, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess)., Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes., Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 492mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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