Cauliflower Spanish Rice

This content originally appeared on TCOYD: Taking Control of Your Diabetes. Republished with permission.

By Robyn Perez

If you’re like me, the taste of cauliflower can be overwhelming, and sometimes you want to not care about the extra carbs in rice! But, after much trial and error, I’ve finally accomplished a cauliflower rice dish that hardly tastes like cauli. Husband-approved!

cauliflower spanish rice


Cauliflower Spanish Rice

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A delicious complement to your favorite Mexican dish or the perfect base for a burrito bowl, this variation of Spanish rice is packed with nutrients and is naturally low-carb.
Course Main Course
Cuisine Spanish
Keyword Cauliflower, Low-Carb
Servings 3 servings
Calories 67kcal


  • 1/3 red onion diced
  • 4-6 cherry tomatoes diced
  • 1 package cauliflower rice I use the Earthy Choice kind from Costco; 8.5 oz bags
  • 1/2 can El Pato hot tomato sauce key ingredient, 7.75 oz can
  • 2 tsp avocado oil or olive oil
  • cilantro optional
  • Cotija cheese optional
  • canned green chilies optional


  • Sauté and season the red onion with salt and pepper in olive or avocado oil until translucent.
  • Add in the bag of cauliflower rice.
  • Add in the half can of El Pato.
  • Cover and simmer for about four minutes.
  • Open that baby up, throw in those diced tomatoes and stir and cook for an additional three to four minutes.


You can throw in some cilantro and green chilis for extra flavor and top with Cotija cheese for an almost authentic Spanish style rice.

For a delicious burrito bowl, you can add cooked chicken chunks, roasted veggies, and guacamole.


Calories: 67kcal | Carbohydrates: 8g | Protein: 1.5g | Fat: 3g | Fiber: 2g | Sugar: 4.5g

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Cauliflower Spanish Rice Recipe