Low Carb Cauliflower Spanish Rice Recipes

LOW CARB CAULIFLOWER SPANISH RICE

Low Carb Cauliflower Spanish Rice image

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

Ingredients

1 head cauliflower
3 garlic cloves
1 onion
1 green pepper
1 red pepper
2 -4 stalks celery
2 -3 small zucchini
2 tablespoons oil
1/2 cup broth or 1/2 cup stock
1 (6 ounce) can tomato paste
2 -3 teaspoons ground cumin
2 teaspoons dried oregano
1/2-1 teaspoon red pepper flakes
1/2 teaspoon salt
1 teaspoon lemon pepper

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

SPANISH CAULIFLOWER RICE

Spanish Cauliflower Rice image

A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.

Provided by Steph

Categories Side

Yield 6

Number Of Ingredients 9

Ingredients

1/2 cup diced onion
1 Tablespoon olive oil
1 (12 ounce) bag frozen riced cauliflower
2 Tablespoons tomato paste
1 (10 ounce) can Rotel diced tomatoes and green chiles (drained)
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon minced garlic
salt and pepper, to taste

Steps:

In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 218 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 18 g, Sugar 9 g, Protein 4 mg

LOW-CARB CAULIFLOWER RICE SUSHI ROLLS

Low-Carb Cauliflower Rice Sushi Rolls image

The perfect way to scratch your sushi itch if you're trying to limit your carbohydrate intake.

Provided by Tracy Quigley

Categories Sushi

Time 2h

Yield 3

Number Of Ingredients 9

Ingredients

1 pound cauliflower, cut into florets
5 ounces cream cheese, softened
1 tablespoon rice vinegar
3 teaspoons monkfruit sugar substitute
6 ounces sushi-grade ahi tuna, cubed
1 dash Sriracha hot sauce, or more to taste
3 sheets nori (dry seaweed)
1 medium avocado - peeled, pitted, and sliced
2 tablespoons sesame seeds

Steps:

Pulse cauliflower florets in a food processor until riced.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 20.6 g, Cholesterol 77.5 mg, Fat 30 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 12.4 g, Sodium 231.8 mg, Sugar 4.2 g

KETO CAULIFLOWER SPANISH RICE

Keto Cauliflower Spanish Rice image

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

Ingredients

1 (16 ounce) package frozen riced cauliflower
2 tablespoons water
4 tablespoons olive oil
½ yellow onion, finely chopped
2 tablespoons granulated garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground white pepper
½ cup chunky salsa

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

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