Spanish Cauliflower Rice with Olives
Spanish cauliflower rice takes simple ingredients like spices and jarred olives, and creates side dish that's full of flavor-- all while being low carb and dairy free!
Servings: 2 servings
Calories: 148kcal
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.
Nutrition
Calories: 148kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 872mg | Potassium: 615mg | Fiber: 5g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 78mg | Calcium: 67mg | Iron: 2mg