Those who have been around Season and Thyme a while know that there is nothing off limits here. I don't follow any specific diet or cut things out. But when something is good, it's GOOD. And this Spanish Cauliflower Rice is GREAT. After I made this accidentally keto spanish rice dish, my husband came around the corner and said "whatcha making?" He said his mouth was literally watering from the smell. He ate several bites and then brought it upstairs by his desk where he was working. Only later did he realize that it was cauliflower rice and not regular rice! This rice dish is full of flavor from tomato paste, spices, and jarred olives, and it just so happens to be KETO spanish rice. A win-win, in my book.
Cauliflower Recipes
I may not be keto, but cauliflower is just gosh, darn good. Here are some of my favorite ways to use it. OR if you are looking for more Spanish recipes, try this Spanish Chicken Paella.
Ingredients
- olive oil
- riced cauliflower
- tomato paste
- yellow onion
- salt
- cumin
- chili powder
- water
- green olives
Instructions
In a large skillet, heat olive oil over medium heat.
Add diced onion and cook for 5 minutes, stirring occasionally. After the onions start to become translucent, add in riced cauliflower and cook for 5 more minutes. Only stir once or twice so the cauliflower rice has a chance to brown.
Next, add in tomato paste and spices. As the tomato paste warms, it will begin to coat the rice. Cook for 2 minutes to deepen the color of the tomato paste.
Add in water and stir. Allow to cook 1-2 more minutes, until all combined. The cauliflower rice doesn't soak up water like traditional rice does, but the liquid will help to get up any bits from the bottom, as well as help all the cauliflower rice to be coated in the tomato and spice mixture. The rest will evaporate.
Remove from heat and stir in sliced olives.
Helpful Hint: When browning the rice, try to have it all in one thin, even layer at the bottom of your pan. This will help ensure quick, even browning!
Variations
Don't like green olives? Try frozen green peas for a milder flavor that still adds the beautiful green color! Similar to this Nando's Rice! If you do like green olives, these ones from Mezzetta are great, and have just the right amount of heat!
Fresh Herbs: Add in a handful of fresh cilantro at the end, after you have taken this dish off the heat. I love how it elevates the spices and adds a little lightness to the dish, just like this Chipotle Copycat Instant Pot Cilantro Lime Rice.
Add a little acid: A squeeze of fresh lime juice complements this spanish cauliflower rice perfectly. Try this Lemon Butter rice, for something milder!
Double the Recipe
This recipe makes around 2 large servings or 4 small servings of cauliflower rice. You can easily double it, if you have more to serve or would like leftovers.
TOP TIP: Frozen Cauliflower Rice
Did you know that cauliflower rice freezes really well? Well, it does! You can freeze it as is, if you are using pre-done riced cauliflower like I did. The bag isn't perfectly airtight, but it will still last for several months. Plus, it is really easily to pull out of the freezer and hit it on the counter a few times to break up any big clumps.
And as a bonus, there is no need to thaw it before cooking, as the rice pieces are so small and break apart and cook quickly.
Storage
This spanish cauliflower rice can be stored in an airtight container in the fridge for up to 3 days. To reheat, microwave or place in a small saucepan. You may want to add a little water or broth to freshen it up when reheating.
Spanish Cauliflower Rice with Olives
Ingredients
- 1 tbsp. olive oil
- 1 10 oz. package riced cauliflower
- 1 tbsp. tomato paste
- ¼ yellow onion about ¼ cup, diced
- ½ tsp. salt
- ½ tsp. cumin
- ½ tsp. chili powder
- ½ cup water
- ¼ cup green olives about 15 olives
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and cook for 5 minutes, stirring occasionally.
- After the onions start to become translucent, add in riced cauliflower and cook for 5 more minutes. Only stir once or twice so the cauliflower rice has a chance to brown.
- Next, add in tomato paste and spices. As the tomato paste warms, it will begin to coat the rice. Cook for 2 minutes to deepen the color of the tomato paste. Add in water and stir. Allow to cook 1-2 more minutes until all combined. The cauliflower rice doesn't soak up water like traditional rice does, but the liquid will help to get up any bits from the bottom, as well as help all the cauliflower rice to be coated in the tomato and spice mixture. The rest will evaporate.
- Remove from heat and stir in sliced olives.
Leave a Reply