Spanishcauliflower Recipes

SMOKY CAULIFLOWER

Steps:

• Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.

SPANISH CAULIFLOWER RICE

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.

SPANISH CAULIFLOWER RICE

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.

SPANISH CAULIFLOWER RICE {KETO + VEGAN}

Steps:

• FOR FRESH CAULIFLOWER (skip to step 2 if using frozen cauliflower): Divide the cauliflower florets into two batches. Using a food processor or high-speed blender, "rice" the cauliflower by pulsing it several times (only pulse until all the florets are evenly rice-sized). You may need to scrape down the sides after a few pulses. Pour the rice into a bowl and repeat with the second batch.
• Heat the oil over medium in a large skillet. Add the diced onion and cook it for 3-4 minutes to soften. Add the minced garlic and cook for about a minute. Pour the riced cauliflower into the skillet and mix it in with the garlic/onion. Sauté the cauliflower rice for about 5 minutes, stirring often.
• Add 1/3 cup of broth (if using frozen cauliflower rice, start with only about 1/8 cup of broth since frozen will release more moisture). Stir in the tomato paste, salt, lime juice, cumin, and red chili powder and continue to cook for another five minutes. If it looks on the dry side and could use more broth, add the remainder (about 1/2 cup total).
• Add the green chiles to the mixture. Taste and adjust the flavor, adding more red chili powder or chiles for spiciness, cumin for smokiness, or salt.
• Increase the stovetop temperature to medium-high and cook off the moisture, stirring frequently for about 10 minutes (only about 5 more minutes if you're using frozen cauliflower). You'll know it's done when the cauliflower softens and the mixture is no longer mushy from the liquid.
• Remove from heat, garnish with chopped cilantro, and serve.

LOW CARB CAULIFLOWER SPANISH RICE

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.

MEXICAN CAULIFLOWER RICE

Steps:

• Pulse cauliflower in a food processor until broken down into rice-size pieces.
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.

SPANISH CAULIFLOWER

Steps:

• Break the cauliflower into florets and cook in boiling salted water for 5 minutes Drain.
• In a large bowl combine the butter, sugar, salt, pepper and cracker crumbs.
• Stir in the green peppers, tomatoes, onion 1 1/4 cup cheese and drained cauliflower.
• Pour into a 2 quart casserole and top with remaining cheese.
• Bake in a 350* oven for 1 hour.

SPANISH CAULIFLOWER RICE

Steps:

• Cut cauliflower into florets. Place in a food processor and process until "riced".
• Heat olive oil over medium heat in a large skillet. Add cauliflower and cook for five minutes.
• Stir in tomato sauce, broth, garlic, onion powder, cumin, sea salt and black pepper. Cover and cook for 5 to 10 more minutes, until tender.
• Uncover. Toss with lime juice and garnish with cilantro.
• Taste and adjust the salt and pepper to your liking.

SPANISH CAULIFLOWER RICE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the pepper, shallot, and garlic and cook for about 2 minutes or until just starting to softened.
• Add the cauliflower rice, salt, pepper, cumin, and smoked paprika. Cook, stirring frequently, until the cauliflower is tender, about 5-7 minutes.
• Stir in the sauce and heat for another minute or so.
• Garnish the cauliflower rice with fresh chopped cilantro, if desired.

KETO CAULIFLOWER SPANISH RICE

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.

SPANISH CAULIFLOWER RICE

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.